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Garden Tortilla Soup

  • 60minutes
  • 202calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, C, E, P
MineralsZinc, Copper, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 red sweet bell pepper

  2. 1 tablespoon vegetable oil

  3. 1 medium onion , chopped

  4. 6 cloves garlic , minced

  5. 2 medium zucchini , quartered and diced

  6. 1 (49 1/2 ounce) can chicken broth

  7. 2 tablespoons mild chili powder

  8. 2 teaspoons ground cumin

  9. 2 (14 1/2 ounce) cans diced tomatoes

  10. 1 (8 ounce) can tomato sauce

  11. 2 tablespoons chopped green chilies

  12. 1 teaspoon Worcestershire sauce

  13. 1 (15 ounce) can black beans , rinsed and drained

  14. 1 cup frozen sweet corn

  15. 1/2 lime , juice of

  16. 2 tablespoons chopped fresh cilantro

  17. 3 corn tortillas , quartered and sliced into thin strips

  18. 1 cup shredded cheddar cheese

  19. tortilla chips

Instructions Jump to Ingredients ↑

  1. Preheat broiler and line baking pan with aluminum foil; broil red pepper on all sides until black and charred then place in a bowl under plastic wrap to cool and rest for 15 minutes.

  2. Remove charred skin from red pepper; discard core; chop pepper and set aside.

  3. In a deep pot heat oil and saute onion and garlic until onion is transparent; add zucchini and cook for 30 seconds more.

  4. Add broth, chili powder, cumin, diced tomatoes, tomato sauce, chopped green chilies, Worcestershire sauce and roasted red pepper to the pot, bringing to a boil before lowering heat and covering pot.

  5. Simmer 20 minutes, stirring occasionally, then add black beans, sweet corn, lime juice, cilantro, and tortilla strips and simmer 10 minutes more.

  6. Serve garnished with cheese and tortilla chips, if desired.

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