Vegetarian Tortilla Soup
A great soup for lunch. I sometimes add more spices, and sometimes I also create a garnish by frying corn tortilla strips with some non-stick cooking spray. You may top with fat-free or lowfat sour cream, and cilantro. Sometimes I also add some shredded muenster or other shreddable cheese on top. Enjoy!
A great soup for lunch. I sometimes add more spices, and sometimes I also create a garnish by frying corn tortilla strips with some non-stick cooking spray. You may top with fat-free or lowfat sour cream, and cilantro. Sometimes I also add some shredded muenster or other shreddable cheese on top. Enjoy!
- 2 garlic cloves minced
- 1 1/2 cups chopped tomatoes
- 1 tablespoon tomato paste
- 3/4 cup chopped onion
- 1 teaspoon ground cumin
- 3/4 teaspoon chili powder
- vegetable oil cooking spray
- 24 strips
- 4 tablespoons chopped fresh cilantro
- 4 cups canned vegetable broth
- 2/3 cup canned black beans rinsed, drained
- 2/3 cup chopped zucchini
- 1 1/2 tablespoons minced seeded jalapeno chiles
- Carbohydrate 22.1748272100476 g
- Cholesterol 0 mg
- Fat 0.801005125009095 g
- Fiber 5.19421118653333 g
- Protein 5.0038650834628 g
- Saturated Fat 0.135670670840524 g
- Serving Size 1 1 serving(s) (406g)
- Sodium 1151.47593333096 mg
- Sugar 16.9806160235143 g
- Trans Fat 0.156199475002152 g
- Calories 108 calories
Step-by-step
- Spray large nonstick saucepan with vegetable oil spray.
- 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. (Can be made 1 day ahead. Cover; chill. Bring to simmer before continuing.)
- Add tortillas, tomatoes, beans, zucchini and jalapeño to soup.
- Cover; simmer until zucchini is tender, about 5 minutes.
- Season with salt and pepper.
- Ladle soup into bowls.
- Sprinkle with remaining 2 tablespoons cilantro.
My Favorite Weeknight Vegetarian Tortilla Soup
As a busy working mom, finding time to cook healthy and delicious meals can feel like a constant uphill battle. Between juggling work deadlines, school pick-ups, and keeping the house relatively tidy, the last thing I want to do is spend hours in the kitchen. That’s why I’ve become a huge fan of quick and easy recipes that don’t compromise on flavor. This Vegetarian Tortilla Soup is my absolute go-to on busy weeknights. It's incredibly flavorful, packed with vegetables, and comes together in under 30 minutes. Seriously, you’ll be amazed at how quickly this delicious soup appears on your table!
The beauty of this recipe lies in its simplicity. You can easily adapt it to whatever vegetables you have on hand. Sometimes I add corn, other times I swap the zucchini for bell peppers – the possibilities are endless. I love how the flavors meld together during the simmering process, creating a rich and satisfying broth. And the best part? It's completely customizable. My kids love it topped with shredded cheese and a dollop of sour cream (I often use the low-fat version), while I personally prefer it with a sprinkle of fresh cilantro for a burst of freshness. The vibrant colors and delightful aroma alone make it worth the effort, which, as I mentioned before, is minimal!
This soup isn't just a quick weeknight meal; it’s also perfect for meal prepping. I often make a large batch on the weekend and store it in individual containers for quick lunches or dinners throughout the week. The flavors actually deepen as it sits in the fridge, making it even more delicious the next day. It's a true testament to the power of simple, fresh ingredients.
Beyond the ease and deliciousness, this soup is also incredibly healthy. It’s packed with vitamins, minerals, and fiber from the abundance of vegetables. It's a guilt-free way to satisfy my cravings for something warm, comforting, and flavorful, especially during the cooler months. I often find myself craving this soup even when the weather is warmer; it's just that good! The recipe is incredibly versatile; experiment with different spices to create your own unique spin. Add a pinch of cayenne pepper for a little kick, or try different types of beans – pinto beans or kidney beans would work wonderfully.
Ultimately, this Vegetarian Tortilla Soup is more than just a recipe; it’s a testament to the magic of simple cooking. It proves that healthy, delicious meals don't have to be time-consuming or complicated. It’s a recipe that has earned its place in my regular rotation, and I wholeheartedly recommend it to any busy individual or family looking for a quick, healthy, and incredibly satisfying meal.
Tips and Variations:
- For a spicier soup, add a diced jalapeño pepper along with the other vegetables.
- Feel free to add other vegetables like corn, bell peppers, or carrots.
- If you don't have fresh cilantro, you can use dried cilantro, but use about half the amount.
- To make it creamier, blend a portion of the soup before serving.
- Serve with tortilla chips for dipping.
I hope you enjoy this recipe as much as I do. Let me know in the comments if you have any questions or variations you’ve tried!
