Saturday, February 28, 2015

Vegetarian Tortilla Soup

Spring is still few weeks away, until then let us treat ourselves with hot soups while we can. Tortilla soup is a perfect soul soothing soup for cold winter. It is hot and spicy, though you can adjust the spiciness according to your taste. This soup tastes even better with all the toppings. I made this soup for dinner yesterday and everyone liked it, I paired it with Mexican style pizza.


Ingredients
1/2 cup diced white onion
1/3 cup diced green pepper
1/3 cup red pepper
1 Jalapeno diced(deseeded if you don't want spicy)
2 garlic cloves minced
1/2 cup frozen corn kernels
3/4 cup canned black beans(1/2 mashed)
3/4 cup canned diced tomato chili style
1 tsp canola oil
1 tsp cumin powder
1/2 tsp chili powder
1/4 tsp oregano 
Few dashes hot sauce
3 14.5 oz can vegetarian vegetable broth
Salt as per taste

Toppings
Cilantro chopped
Diced Avocado
Corn/Multigrain Chips
Sour Cream(optional)

Method
Heat oil in a pot, add diced onion and garlic. Saute until translucent, add green and red peppers. 


Stir until peppers are lightly soft, then throw in corn kernels. Add cumin powder, chili powder, oregano and salt. Crush tomatoes in a blender and add it to the pot and mix. Now add vegetable broth and bring the soup to boil.


Once boiled add few dashes of hot sauce, beans both mashed and whole. Let it simmer for 5-7 minutes. Serve it hot with all the toppings. Crush chips in your palms and add it to your soup. 


Quick Tips-:
If you have taco seasoning on hand add it to the soup, it gives the soup more flavor.