Tortilla Soup
This Tortilla soup that Chris and I presented at our last cooking class was a hit! It is easy to make and delicious!
The starch from the tortillas and beans give the soup a creamy texture, especially if you let the soup sit a while. We added greens to the soup bowl before adding the soup for extra nutrition. The heat from the soup will wilt the greens. Use your imagination for toppings. We added pumpkin seeds for crunch and a bit of diced avocado and chopped cilantro for color. Enjoy!
Serves 4
INGREDIENTS
- 3/4 cup chopped onion
- 2 garlic cloves, minced
- 1 tablespoon tomato paste
- 1 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 4 cups canned vegetable broth
- 4 tablespoons chopped fresh cilantro
- 4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips
- 1 1/2 cups chopped tomatoes
- 2/3 cup canned black beans, rinsed, drained
- 2/3 cup chopped zucchini
- 1 1/2 tablespoons minced seeded jalapeño chili
PREPARATION
- Add 2-3 tablespoons of water to the pan.
- Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.
- Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes.
- Add tortillas, tomatoes, beans, zucchini and jalapeño.
- Cover; simmer until zucchini is tender, about 5 minutes.
- Season with salt and pepper.
- Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.