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Zucchini, Black Bean and Corn Tortilla Soup

  • Prep 45 min
  • Total 1 hr 15 min
  • Ingredients 22
  • Servings 8

Ingredients

5
tablespoons olive oil
16
corn tortillas
1
cup red onion, diced
1
cup red bell pepper, diced
1
cup poblano or Anaheim pepper, diced
2
jalapeños, minced
3
cloves garlic, minced
3
fresh tomatillos, diced
1
can (15 ozs) diced fire-roasted tomatoes
Juice of 1 lime, plus more lime for garnish
8
cups vegetable broth
2
bay leaves
8
corn on the cob, niblet style
3
cups diced zucchini
1
can (15 ozs) black beans, drained and rinsed
1
/3 cup chopped cilantro, plus more for garnish
1
teaspoon cumin
1
teaspoon smoked paprika
1
teaspoon pepper
Salt to taste
1 1/2
cups canola oil
1
avocado, sliced

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

Frying the tortillas to start the soup base gives this vegetarian dish a great corn flavor. For a quick version of this vegetarian dish, purchase a good quality tortilla chip for your soup base and for garnishing.

There are some days when I head into my kitchen to prepare a meal and I usually end up with a big pot of soup. With a few fresh ingredients combined with some ingredients from the pantry, this vegetarian dish comes together quickly. A warm bowl of soup to warm you on a chilly day is always a good idea.

Directions

  • 1 In a large pot, preheat the olive oil to medium heat for a few minutes. Take 8 corn tortillas and dice them up. Cook in the olive oil until almost crispy. If pan gets too dry, add another tablespoon of oil.
  • 2 Add the onion, bell pepper, poblano and jalapeño. Season lightly with salt and cook for 5 minutes. Add in the garlic, tomatillos, fire roasted tomatoes and juice of lime. Cook for another 5 to 7 minutes.
  • 3 Add in the vegetable broth and bay leaves, bring to a boil. Reduce to simmer and add in the corn, zucchini, black beans, cilantro, cumin, smoked paprika, pepper and about 1/2 teaspoon of salt.
  • 4 Cook the soup at a low simmer for 20 to 25 minutes, taste for salt. While the soup cooks, preheat the canola oil over medium heat for 5 minutes. Slice the remaining tortillas into thin strips. When oil is hot, fry the strips until crispy and drain onto a plate lined with paper towels. Season with salt while they are hot.
  • 5 Ladle soup into bowls, garnish with fried tortilla strips, avocado, cilantro and lime.

There are some days when I head into my kitchen to prepare a meal and I usually end up with a big pot of soup. With a few fresh ingredients combined with some ingredients from the pantry, this vegetarian dish comes together quickly. A warm bowl of soup to warm you on a chilly day is always a good idea.

Rate and Comment

Sonia Mendez Garcia Sonia Mendez Garcia
September 9, 2015

There are some days when I head into my kitchen to prepare a meal and I usually end up with a big pot of soup. With a few fresh ingredients combined with some ingredients from the pantry, this vegetarian dish comes together quickly. A warm bowl of soup to warm you on a chilly day is always a good idea.