This simple veggie tortilla soup recipe is the perfect quick and easy weeknight meal!
Author:Laura Fuentes
Prep Time:10
Cook Time:20
Total Time:30 minutes
Yield:6
Category:Dinner
Method:Stove-top
Cuisine:Mexican
Diet:Gluten Free
Ingredients
2 tablespoons olive oil
1 medium white onion, chopped
2 garlic cloves, minced
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon smoked paprika
1/4 teaspoon salt
4 cups vegetable broth or stock
1/4 cup fresh cilantro, chopped, divided
3 carrots, finely chopped
15-ounce can diced tomatoes, drained
15-ounce canned black beans, drained and rinsed
2 large zucchini, cut into 1/2-inch cubes
1 avocado, sliced, for topping
Shredded Cheddar cheese, optional topping
Tortilla chips, for serving
Instructions
In a large soup pot, heat oil over medium-high heat. Add the onion and garlic, and cook frequently stirring, until soft and translucent.
Stir in the tomato paste, cumin, chili powder, paprika, and salt. Add the broth, half the cilantro, carrots, and tomatoes. Stir and bring to a boil, reduce the heat, cover, and simmer for 15 minutes.
Stir in the black beans and zucchini, cover, and continue to simmer for 5 to 7 minutes until the zucchini is tender.
Ladle soup into bowls and top with sliced avocado and cheese. Serve along with corn tortilla chips, either whole on the side or crumbled on top.