One Pot Tortilla Soup: Warm Up on Cold Nights

Kim Conte
4

tortilla soupHappy One Pot Wednesday!

Today I'm sharing a one pot recipe that we make often in our house: Tortilla Soup! The original recipe is from Epicurious.com, but I like to add a few handfuls of frozen corn during the cooking process, as well as top with sliced avocado and shredded cheese. It's got tons of flavor without being too spicy. Serve with a salad and you're good to go. Enjoy!

Tortilla Soup from Epicurious.com

Nonstick vegetable oil spray

3/4 cup chopped onion

2 garlic cloves, minced

1 tablespoon tomato paste

1 teaspoon ground cumin

3/4 teaspoon chili powder

4 cups canned vegetable broth

4 tablespoons chopped fresh cilantro

4 6-inch-diameter corn tortillas, cut into 1/2-inch-wide strips

1 1/2 cups chopped tomatoes

2/3 cup canned black beans, rinsed, drained

2/3 cup chopped zucchini

1 1/2 tablespoons minced seeded jalapeno chili

Spray large nonstick saucepan with vegetable oil spray. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to boil. Reduce heat; cover and simmer until flavors blend, about 15 minutes.

Add tortillas, tomatoes, beans, zucchini and jalapeñp to soup. Cover; simmer until zucchini is tender, about 5 minutes. Season with salt and pepper.

Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.

What do you like in your tortilla soup?

 

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