Vegetarian Tortilla Soup



2 tablespoons vegetable oil
1 large onion, chopped
1 red bell pepper, chopped
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
1 (28 ounce) can black beans, rinsed and drained
3 (4 ounce) cans chopped green chile peppers
4 (14 ounce) cans vegetarian vegetable broth
salt and pepper to taste

Cooking Instructions

Additional ingredients: 1 (16 ounce) package frozen whole kernel corn 12 ounces tortilla chips 1 cup shredded Cheddar cheese 1 avocado – peeled, pitted and diced Heat the oil in a large pot over medium heat. Stir in the pepper and onion, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes, black beans and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.


Not specified.

Nutritional Information


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