There’s nothing to warm your belly on a cold night like a nice steamy bowl of soup. One of my favorite soups is this vegetarian tortilla soup. To me, the beans, tomatoes, and corn with the spicy heat of red chile powder tastes like the American Southwest.
Traditionally, this dish is served with baked corn tortilla strips. However, feel free to crumble up crackers on top. And I always suggest a sprinkle of sharp cheddar on top, while some prefer sour cream or a squirt of lime juice.
Ingredients:
- 4 cups vegetable broth
- ½ cup yellow onion, diced
- 2 cloves of garlic, minced
- 2 cups of corn kernels (frozen or fresh)
- 1 jalapeno, seeded and diced finely
- 2 cans of fire roasted tomatoes
- 1 can of black beans, drained
- 2 tablespoons olive oil
- 1 ½ teaspoons red chile powder
- ½ teaspoon cumin
- 1 teaspoon kosher salt
- ½ teaspoon fresh ground black pepper
- In a large stock pot, heat olive oil over medium heat. Add onion, garlic, and jalapeno, cook for about 5 minutes. Season with salt and pepper, coat with chile powder and cumin.
- Add the vegetable broth, corn, black beans, and tomatoes. Bring to a boil.
- Reduce heat to low and simmer for 20-25 minutes.
- Serve with tortilla strips or crackers and enjoy!