Veggie Tortilla Soup
This simple veggie tortilla soup recipe is the perfect quick and easy weeknight meal!
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Ingredients
- 1 tablespoon oil
- 1 large yellow onion, finely chopped
- 4 cloves garlic, finely chopped
- 1 jalapeño, seeds removed, finely chopped
- ¼ teaspoon salt
- ¼ teaspoon pepper
- 1 ½ teaspoons chili powder
- ¼ cup chipotles in adobo sauce, from the can or
- 2 chipotles in adobo, chopped
- 28 ounce canned crushed tomatoes
- 4 cups low-sodium vegetable broth or stock
- 2 cups water
- 2 cups frozen corn kernels, thawed
- 1 avocado, pitted and cut
- ½ bunch cilantro, chopped
- 1 lime, sliced in wedges
- Tortilla strips
Instructions
Cook:
- In a large pot over medium heat, heat oil. Add the onion, garlic, jalapeño, salt, and pepper, and cook, stirring occasionally until the onions are soft and translucent, about 5 minutes. Add the chili powder and stir for a minute to toast the spice.
- Add the chipotles in adobo (sauce or chopped) and crushed tomatoes and stir while cooking for about 3 minutes until they come to a simmer.
- Once simmering, add the vegetable broth, corn, and 2 cups of water. Bring to a simmer and reduce heat to low and continue cooking for 20 minutes.
Serve:
- To serve, squeeze 1 to 2 lime wedges over the soup, place a handful of tortilla strips over the soup, submerge with a spoon to soften up, top with chopped cilantro and fresh avocado pieces.
Nutrition
Serving: 1 bowl | Calories: 239kcal | Carbohydrates: 39g | Protein: 7g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Sodium: 412mg | Potassium: 737mg | Fiber: 10g | Sugar: 11g | Vitamin A: 584IU | Vitamin C: 25mg | Calcium: 88mg | Iron: 3mg
