Vegetarian Tortilla Soup

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 35 minutes

Ingrédients

6 6-inch corn tortillas

Olive oil

Kosher salt

1 yellow onion

1 green bell pepper

4 medium garlic cloves

2 15-ounce cans black beans

2 tablespoons extra-virgin olive oil, plus more for brushing

2 teaspoons dried oregano

1 teaspoon ground cumin

1 28-ounce can crushed fire roasted tomatoes

15-ounce can corn (or 1 ½ cups frozen)

1 ½ tablespoons adobo sauce (from 1 can chipotle peppers in adobo sauce)

1 quart (4 cups) vegetable broth

1 teaspoon kosher salt, plus more for sprinkling

1 lime, cut into wedges for garnish

1 handful cilantro, for garnish

Instructions

Preheat the oven to 375°F.

Make the tortilla strips: Brush the tortillas lightly with olive oil on each side. Using a pizza cutter, slice them in half, then into thin strips. Place the strips on a baking sheet and sprinkle with kosher salt. Bake for 10 to 12 minutes until crispy and lightly browned.

Make the soup: In a large pot or Dutch oven, heat 2 tablespoons olive oil and sauté the onion until translucent, about 5 minutes. Add the green pepper and the garlic and sauté for 2 minutes. Stir in the oregano and the cumin for 1 minute. Add the tomatoes, beans, corn, adobo sauce, broth, and kosher salt. Bring to a boil, then simmer for 10 minutes.

Taste and add additional adobo sauce or kosher salt if desired.

Serve: To serve, ladle the soup into bowls and allow to cool to warm. Garnish with the tortilla strips, torn cilantro leaves, and plenty of lime juice. (Add Mexican hot sauce if desired.)

Nutrition

• Calories: 286
• Lipides Totaux: 6.5 g
• Lipides Saturés: 1 g
• Acides Gras Trans: 0 g
• Cholestérol: 0 mg
• Sodium: 860.6 mg
• Glucides Totaux: 50.1 g
• Fibres Diététiques: 13.2 g
• Sucres Totaux: 6.5 g
• Protéines: 11.6 g