Healthy vegetarian tortilla soup full of savory Mexican vegetables. Chiles, sweet corn + spices add loads of flavor in this easy bean filled tortilla soup. Plus it is a healthy family meal ready in about 30 minutes!
2(15 ounce)cans fire roasted tomatoes with green chilies
2(15 ounce)cans black beansdrained and rinsed
1cupcornfresh or frozen
salt and pepper to taste
1/4 cupfresh cilantrochopped
1avocadosliced or diced for garnish
In a large saucepan, heat the oil over medium-high heat. Add the onion, pepper, garlic, chili powder, and coriander and cook for 3 to 4 minutes or until tender.
Add the broth, diced tomatoes with their juice, beans, green chiles with their juice, and corn. Bring to a boil, reduce the heat to low, cover and simmer for 25 minutes to blend flavors, Serve garnished with fresh cilantro, avocado, and optional red pepper flakes. Season to taste with salt and pepper.
Slow Cooker (Crockpot)
Add all of the ingredients to a slow cooker (crock pot) and cook on low for 2-4 hours. Before serving, garnish with fresh cilantro, avocado, and optional red pepper flakes.
Optional Garnishes and Additions
Avocado, cilantro is adding in nutrition.
Optional to add crushed tortilla chips, cheese, and sour cream into the soup, though that is not included in the nutrition information of vegetarian tortilla soup.
Anaheim peppers can be substituted for green bell pepper without altering the flavor much.For more spice and heat add 1 jalapeno (seeds removed and sliced) to the dish during cooking.