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Tortilla Soup

Tortilla Soup

Tortilla Soup

I love tortilla soup and have for years. I think the first time I had it I was in high school and I've been trying to perfect the recipe ever since.  While experimenting I came up with a vegan version that’s just as good if not better than one with chicken. I use more 2 or 3 types of beans and more corn I use Trader Joe's taco seasoning or some other organic spice mix.  I usually add carrots and zucchini, once I was out of carrots and used small chucks of butternut squash and my daughter said it was the best version I’d ever made. Basically use what you have. I add the zucchini just towards end so they don’t get mushy. You can use fire roasted tomatoes if you want it a little more spicy.

Tortilla Soup

32 oz vegetable broth
1 onion diced
2 Tbsp olive oil
3-4 carrots chopped
2 cloves of garlic minced
2-3 small zucchini chopped
1 can black beans
1 can pinto beans
1 can diced tomatoes
1 bag of frozen corn
1/2 package taco seasoning
1 tsp sugar (optional)
1 tsp salt
1/2 tsp black pepper
1/4-1/2 bunch cilantro

Toppings:
cheese
lime
avocado
salsa
tortilla chips


In a large soup pot, saute with onion, carrots, and garlic until almost done.  Add broth, tomatoes, beans, taco seasoning, salt, sugar, pepper, and corn.  Bring to a boil and turn down to very low, after about 10 minutes and add zucchini and cilantro.  Simmer for about 20 minutes, serve with your choice of toppings.  

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