Total Time
Prep 30 mins
Cook 30 mins

A delectable soup with the flavors of the southwest. The roasted red pepper may seems daunting but it is a very simple and easy task and smells and tastes wonderful. All the flavors come together with the red pepper and the corn, and although this soup serves 8-10, you may find yourself serving less people when you are wanting more for yourself...

Ingredients Nutrition


  1. Preheat broiler and line baking pan with aluminum foil; broil red pepper on all sides until black and charred then place in a bowl under plastic wrap to cool and rest for 15 minutes.
  2. Remove charred skin from red pepper; discard core; chop pepper and set aside.
  3. In a deep pot heat oil and saute onion and garlic until onion is transparent; add zucchini and cook for 30 seconds more.
  4. Add broth, chili powder, cumin, diced tomatoes, tomato sauce, chopped green chilies, Worcestershire sauce and roasted red pepper to the pot, bringing to a boil before lowering heat and covering pot.
  5. Simmer 20 minutes, stirring occasionally, then add black beans, sweet corn, lime juice, cilantro, and tortilla strips and simmer 10 minutes more.
  6. Serve garnished with cheese and tortilla chips, if desired.
Most Helpful

5 5

Excellent soup. The roasted sweet pepper adds a delicious smoked taste. I think next time I make it I may cut back somewhat on the broth and add an equal amount of spicy clamato juice or spicy vegetale cocktail to add lots of zip. Great recipe as is.

4 5

yummmmmmmy.. instead of tortilla chips i took tortillas and toasted them until crunchy .. on the stove top.. and broke them up in the soup.. mmmmmmmmmmm

5 5

Wonderful soup! We loved all of the veggies and the flavors. This made very generous portions, so I had some leftovers to play with. I added some chopped jalapeno the next day, and we loved the added zip that way too. Thanks for sharing!