Veggie Tortilla Soup

  • 2 cups vegetable broth

  • 28 oz diced tomatoes

  • 1 jalapeno- diced

  • 1 green pepper- diced

  • 1 cup corn (canned or frozen)

  • 2 cloved garlic- minced

  • 14 oz black beans- rinsed, drained

  • 1 tbs cumin

  • 1 tsp salt (add more to taste)

  • 1 tsp paprika

  • 1 cup tortilla strips(or 4 tortillas cut into strips, bake 10 min)

  • option garnishes: cilantro, avocado, sour cream

  1. IF you are baking your tortillas instead of using store bought tortilla strips: Heat oven to 400F. Slice tortillas into strips and coat with a little oil and a pinch of salt. Bake for 15 mins (or air fry 400F 10 mins) until tortilla strips are crispy.

  2. Add oil to a deep sauce pan and heat on medium. Add in onions, peppers, and cook while stirring for about 5 minutes.

  3. Add garlic and spices. Cook for 1 more minute.

  4. Add in diced tomatoes and broth. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes.

  5. Optional: Add half to a blender and blend, then return to pot. Or, mash half. This is if you want a thicker consistency.

  6. Add in black beans and corn. Simmer for another 5 minutes.

  7. Add half of your tortilla strips and stir, while cooking for another 1 minute.

  8. Serve immediately. Top with rest of tortilla strips and other garnishes of your choice!