Vegetarian Tortilla Soup

Spicy and Savory. A Perfect Way to Spice up a Cold Night.

Serves 4


1 Small Onion, Diced
1 Poblano, Diced
1 Clove Garlic, Finely Diced
1 Tbsp. Olive Oil
1 Can Tomatoes With Green Chile (Like Rotel)
2 Medium or 1 Large Zucchini, Chopped
1 Can Pinto Beans, Rinsed and Drained
1/2 Tsp. Chipotle Powder
1/2 Tsp. Chili Powder
3 C. Water
Salt to Taste (Approx. 1 Tsp.)
Crushed Tortilla Chips, Grated Cheese* and Sliced Avocado for Topping
*Leave the cheese off to make the soup vegan
*If you are on a gluten free diet, check your cheese label(especially on shredded cheese) to ensure that no wheat products have been used

Combine olive oil, poblano, onion and garlic in a large saucepan over medium heat. Saute until onions are translucent. Toss in the chili & chipotle powders and continue to saute for 1 more minute, stirring frequently to ensure that the spices don't burn. Add zucchini and saute for another 2 minutes, still stirring often. Add tomatoes, beans, and water and bring to a boil. Reduce heat and simmer until zucchini is tender, about 30 minutes. Dish into bowls and top with crushed tortilla chips, cheese and avocado. Enjoy the warmth!


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