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Vegetarian tortilla soup

Vegetarian Tortilla Soup

bakedbree
5 from 1 vote
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Ingredients
  

The Soup:

  • 2 cans Rotel tomatoes
  • 2 carrots peeled
  • 1 green pepper
  • 1 large onion
  • 2 garlic cloves minced
  • 1 Tablespoon chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon red pepper flakes
  • 1/4 teaspoon dried oregano
  • 1 1/2 teaspoons cumin
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 4 cups vegetable broth
  • 1 cup water
  • 1 bag frozen corn
  • 1 can black beans
  • 1 can red kidney beans
  • 1/2 cup cilantro
  • tortilla chips

The Garnish:

  • avocados
  • tortilla chips
  • sour cream
  • cheese
  • limes
  • cilantro

Instructions
 

  • Put the Rotel, carrots, and pepper in the food processor.
  • Process until still a little chunky.
  • In a large Dutch oven or pot, saute the onions and garlic until soft. Add all of the spices. Cook for one minute.
  • Add the tomato mixture, broth, beans, corn, and water.
  • Simmer partially covered over low heat for 30 minutes.
  • Add the cilantro.
  • Ladle into bowls. (optional: you can add some shredded chicken).
  • Crush some tortilla chips on top of the soup. Garnish with sliced avocado, cheese, sour cream, cilantro, and lime wedges. A squeeze of lime juice really brightens this soup up.
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