Southwestern Vegetarian Tortilla Soup

Submitted by Mrs. Kulik

"This healthy and flavorful soup makes a good appetizer before a dinner that has a mexican flair to it. The chili amount can be adjusted to your level of spicyness."

 

• Ready In: 40mins
• Ingredients: 12
• Serves: 4

ingredients

• 2 tablespoons vegetable oil
• 1⁄2 medium onion, diced
• 2 cloves garlic, minced
• 1⁄2 red bell pepper, chopped
• 1⁄2 zucchini, chopped
• 1⁄2 cup corn, fresh or frozen
• 1⁄4 - 1⁄2 cup green chili pepper
• 2 1⁄2 cups vegetable broth
• 1⁄2 cup black beans, cooked or canned
• cilantro
• oregano
• rosemary

directions

1. Saute the onion, garlic, red pepper and zucchini in oil until tender.
2. Add broth and bring to a boil.
3. Stir in corn, beans, chili, and herbs.
4. Cook for 10 minutes more.
5. Ladle into bowls and garnish with a dollop of sour cream or guacamole.
6. Serve with a few corn chips or warmed flour tortillas.

Reviews

[najwa]

This is a good and simple soup .. I added some tomato paste, but only because I don't like clear soups .. thanks