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Deliciously Creamy Vegetarian Tortilla Soup

Creamy Vegetarian Tortilla Soup made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 tablespoons olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 bell pepper diced
  • 1 zucchini diced
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 14.5 oz diced tomatoes, with juices
  • 4 cups vegetable broth
  • 1 cup corn frozen or fresh
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • 1 cup heavy cream or coconut cream
  • Salt and pepper to taste
  • Tortilla strips for topping
  • Fresh cilantro for garnish optional

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Sauté onion and garlic until softened.
  3. Add the bell pepper and zucchini, cooking until tender.
  4. Stir in the black beans and diced tomatoes, including their juices.
  5. Pour in the vegetable broth and bring to a simmer.
  6. Add corn, cumin, and chili powder, cooking for an additional 10 minutes.
  7. Lower the heat and stir in the cream.
  8. Season with salt and pepper to taste.
  9. Serve hot, garnished with tortilla strips and cilantro.