Southwestern Vegetarian Tortilla Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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This healthy and flavorful soup makes a good appetizer before a dinner that has a mexican flair to it. The chili amount can be adjusted to your level of spicyness. Ingredients:
2 tablespoons vegetable oil |
1/2 medium onion, diced |
2 cloves garlic, minced |
1/2 red bell pepper, chopped |
1/2 zucchini, chopped |
1/2 cup corn, fresh or frozen |
1/4-1/2 cup green chili pepper |
2 1/2 cups vegetable broth |
1/2 cup black beans, cooked or canned |
cilantro |
oregano |
rosemary |
Directions:
1. Saute the onion, garlic, red pepper and zucchini in oil until tender.
2. Add broth and bring to a boil.
3. Stir in corn, beans, chili, and herbs.
4. Cook for 10 minutes more.
5. Ladle into bowls and garnish with a dollop of sour cream or guacamole.
6. Serve with a few corn chips or warmed flour tortillas.
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