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Weeknight Tortilla Soup

Ingredients

  • 2 tbsp olive oil
  • 2 garlic cloves
  • 1 onion, diced
  • 1 poblano pepper, diced
  • 2 jalapeno peppers, diced
  • 2 carrots, peeled and diced
  • 2 tbsp cumin
  • 2 tsp coriander
  • 1 15 oz can fire roasted tomatoes
  • 1 large can crushed tomatoes
  • 2 cans corn, rinsed and drained
  • 2 cans black beans, rinsed and drained
  • 4 c vegetable broth
  • 4 corn tortillas
  • 1 avocado, diced
  • ¼ c chopped cilantro
  • Lime wedges

Instructions

  1. In a large sauce pan, heat 1 T oil over medium heat.

  2. Add onion, poblano pepper, garlic and pinch salt. Stir to combine and cook until onion is translucent and cooked down, about 7 minutes.

  3. Add the jalapeno peppers, carrots, cumin, and coriander. Stir together and cook another 5 minutes until carrot is tender.

  4. Add the corn, black beans, tomatoes, vegetable broth.

  5. Stir and bring to a boil.

  6. Reduce heat, cover and simmer for 20 minutes.

  7. While soup is cooking, make the tortilla topping.

  8. Heat the remaining tbsp. oil in a cast-iron or non stick pan.

  9. Cut the tortillas into small strips and add to the hot pan.

  10. Cook until crispy, remove and set aside.

  11. To serve:

  12. Top soup with tortilla strips, diced avocado, sprinkle cilantro and lime wedge.

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