Good morning! Today I have a SUPER yummy recipe for you! I think I've said this before, but normally when I share a recipe here on the blog, I try it out at least twice beforehand to try to really get it down, and get to my liking (and your's, too). It isn't that a recipe isn't good on the first round, I just want it realllllyyy good! Anyway, this vegetarian tortilla soup recipe was not one of those recipes I had to "perfect." It was amazing the first time, and I love that! I love when a recipe is simple, flavorful, and meets all of your taste-bud's expectations. This recipe is spicy (but only as much as you want), melty, crunchy, and zippy. Yes, ZIPPY! :) I also appreciate that it only took about 20 minutes to make, which included chopping all the toppings. A win-win in my book! Plus, with the weather a bit chillier, it's a great meal to make when you want something warm to eat.
Vegetarian Tortilla Soup, serves 6
32 oz. tomatoes, canned & diced 32 oz. vegetable broth 32 oz. black beans, drained & rinsed 1/2 c. corn Salt, to taste Crushed red peppers, to taste
Tortilla chips, crumbled Cheese Jalapeno, sliced White onion, diced Sour cream Avocado, chopped Cilantro Tapatio, or hot sauce of choice
Begin by placing the first three ingredients in a stock pot (this could also be made in a Crock Pot, too) on medium heat for about 10 minutes. Add in corn, and season to taste. That's all! I'm not saying this is as authentic as your grandmother's tortilla soup, but it is really good!
Sprinkle with toppings, and enjoy!
Doesn't that look so good? Mmm...it was delicious! You should definitely try this one!