Vegetarian Tortilla Soup
Ingredients:
- 1 Bell Peppers diced
- 1 c Onions 1 onion, diced
- 3 cloves Garlic minced or pressed
- 2 tbsp Coconut Oil
- 3 tbsp Cumin ground
- 29 oz Diced Tomatoes 2 - 14.5 oz cans
- 4 oz Diced Green Chiles
- 14 oz Vegetable Broth
- 1 tsp Sea Salt or to taste
- .5 tsp Black Pepper or to taste
- 11 oz Canned Corn kernel
- 14 oz Canned Black Beans
- 12 oz Tortilla Chips
- 1 c Cheddar Cheese shredded
- 1 Avocado peeled, pitted and diced
Instructions:
- Heat coconut oil in a large pot over medium heat.
- Add the pepper, onion, garlic, and cumin, and cook 5 minutes, or until vegetables are tender.
- Add the diced tomatoes and diced green chiles and stir to combine.
- Pour in the broth, and season with salt and pepper.
- Bring to a boil, reduce heat to low, and simmer 30 minutes.
- When that time is up, add corn and beans into the soup, and continue cooking 8 minutes. While this is cooking, peel and dice your avocado.
- Remove chili from heat and serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
Nutrition
Calories: 907kcal | Carbohydrates: 106g | Protein: 25g | Fat: 46g | Saturated Fat: 15g | Cholesterol: 29mg | Sodium: 2057mg | Potassium: 1500mg | Fiber: 18g | Sugar: 10g | Vitamin A: 1830IU | Vitamin C: 72.8mg | Calcium: 520mg | Iron: 10mg
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