Garden Tortilla Soup

READY IN: 1hr
SERVES: 8-10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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.
  • Remove charred skin from red pepper; discard core; chop pepper and set aside.
  • In a deep pot heat oil and saute onion and garlic until onion is transparent; add zucchini and cook for 30 seconds more.
  • 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.
  • Simmer 20 minutes, stirring occasionally, then add black beans, sweet corn, lime juice, cilantro, and tortilla strips and simmer 10 minutes more.
  • Serve garnished with cheese and tortilla chips, if desired.
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