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Tortilla Soup

by Julie Lieber / Saturday, 14 October 2017 / Published in One Dish Meal, Soup for Dinner, Vegetarian
Tortilla Soup, fully loaded
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Its always fun to have Soup for Dinner, and you get away with bringing out one pot to the table and you’re done. This is a hearty soup that covers all the bases in one dish - veggies, starch and protein – making it a full dinner meal. Make sure to place a variety of toppings in bowls for everyone to choose from – that’s the best part!
Ingredients
  • 4 TBS Olive Oil
  • 1 Onion large, roughly chopped
  • 2 Bell Peppers any color, roughly chopped
  • 2 Cloves Garlic roughly chopped
  • 1 TBS Cumin
  • 1 TBS Chili Powder
  • 1 tsp Oregano
  • 2 28 ounce Cans fire roasted tomatoes* diced or whole
  • 4 Cups broth or water
  • 8 Corn tortillas (the small yellow kind)
  • 1 28 ouce Can Black beans drained and rinsed
  • 1 Cup Corn fresh, frozen or canned
  • 1 Cup Green beans chopped into bite sized pieces, fresh or frozen
Suggested Toppings
  • 1 Avocado cut into bite sized chunks
  • 1/4 Cup cilantro** Chopped, fresh
  • 1 Cup Sour cream
  • 2 Limes Cut into wedges
  • 1 Jalapeno pepper sliced thin or pickled
  • Tortilla Strips*
Ingredients
  • 4 TBS Olive Oil
  • 1 Onion large, roughly chopped
  • 2 Bell Peppers any color, roughly chopped
  • 2 Cloves Garlic roughly chopped
  • 1 TBS Cumin
  • 1 TBS Chili Powder
  • 1 tsp Oregano
  • 2 28 ounce Cans fire roasted tomatoes* diced or whole
  • 4 Cups broth or water
  • 8 Corn tortillas (the small yellow kind)
  • 1 28 ouce Can Black beans drained and rinsed
  • 1 Cup Corn fresh, frozen or canned
  • 1 Cup Green beans chopped into bite sized pieces, fresh or frozen
Suggested Toppings
  • 1 Avocado cut into bite sized chunks
  • 1/4 Cup cilantro** Chopped, fresh
  • 1 Cup Sour cream
  • 2 Limes Cut into wedges
  • 1 Jalapeno pepper sliced thin or pickled
  • Tortilla Strips*
Instructions
  1. Heat a large pot/Dutch Oven with oil over medium-high heat.
  2. Sautee Onions, Peppers and Garlic until soft and beginning to brown (5 minutes). Then season with spices (cumin, oregano and chili powder) and salt and pepper.
  3. When spices have become fragrant and coated the vegetables, add fire roasted tomatoes, 4 cups broth or water, and 3 of the small corn tortillas, broken into pieces. Bring to a boil and then simmer for 15 minutes.
  4. With an immersion blender, blend the soup until smooth.
  5. Add beans, corn and green beans and bring back to a simmer for 5 minutes. Remove from heat and serve up in large bowls with the toppings of your choice!
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Recipe Notes

*Muir Glen makes a great organic version of this. You can use non-fire roasted, but the soup will not have as smoky flavor. If you use regular tomatoes, you can add a dash of charcoal seasoning…

** To make your own tortilla strips, use remaining corn tortillas. Slice into strips with a pizza slicer and place on a baking sheet. Spray or brush with oil, sprinkle with salt and broil on low until crisp.

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