Bring just to a boil, then lower heat and simmer 10-15 minutes, stirring as needed. Kale and White Bean Soup [Instant Pot or Stove], Homemade Vegetable Soup [Instant Pot or Stove], oregano, chipotle powder, Kosher salt, and black pepper. Saute the onion, garlic, red pepper and zucchini in oil until tender. This looks very hearty and filling. This soup recipe is so easy to prepare and you can eat leftovers for the week. Slice 4-6 corn tortillas into thin strips. It’s a great way to get veggies into your diet and it’s layered with those delicious Mexican flavors we crave. made with budget-friendly staples ingredients (onions, peppers, carrots, garlic, beans, broth, and seasonings), easy to swap out ingredients for reduced-sodium versions, make-ahead and eat all week, or freeze and reheat anytime, can be made in the Instant Pot or on the stove. 1. Soup is a delicious main dish for any time of the year. I do! Yay! Add the vegetable … Well, you know that looks fabulous to me. Thanks for taking the time to comment , Oops, my bad! Thanks! This Southwest Corn and Black Bean Soup is a family friendly meal. Read More…. I have plenty more vegan recipes and please, don't hesitate to reach out with questions or suggestions. When a soup recipe involves fresh produce, I recommend cooking it first because freezing fresh produce can discolor it and change its texture. Reduce the heat so the mixture bubbles gently and cook for 5 to 10 minutes. Thank you.. This recipe looks delicious and I've been looking for recipes that I can either chop up the ingredients, then freeze, and cook later in the crockpot; or cook in the crockpot first and freeze after. You're so right about the corn's always a winner! Store tortilla strips separate from the soup to maintain crispness. In a 6-qt. Any suggestions to make this work for this recipe? , Loving all the flavours in this soup! One of our secret ingredients to amp up vegetarian dishes is adobo sauce from a can of chipotle peppers. I can't tell you how happy I am to hear that, K.C. I have so many veggies to use up in my fridge so this recipe is totally inspiring me to go Mexican with them! Pair with some tortilla … The Kitchen Girl is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn fees by linking to and affiliated sites at no cost to readers. I am warming up just looking at this soup! Southwest Tortilla Soup Mix 1 1/2 cup mild or medium salsa 1 can (540 ml) kidney or pinto beans, rinsed and drained 1 can (341 ml) or 1 cup frozen kernel corn In a large pot bring broth to a boil; add contents of Southwest Tortilla Soup Mix, salsa, beans and corn. The cooker automatically goes into "Keep Warm" mode until you shut it off. Stir CUMIN and CHIPOTLE POWDER into vegetables and sauté a few minutes until fragrant. The common denominator is a crisp corn tortilla garnish. Heat oil in a large cast-iron or stainless-steel skillet or heavy-bottomed pot. Saute the veggies in a soup pot; then add the canned ingredients, broth, and seasonings. Serve with a dab of sour cream, some chopped fresh coriander, and some nice tortilla chips on the side: you may even want to crumble a few chips into the soup bowl. Add ONION, BELL PEPPER, CARROT, and GARLIC. Healthy vegetarian tortilla soup full of savory Mexican vegetables. Topped with cilantro, sliced green onion and crushed tortilla chips. Topping options: Tortilla chips, baked tortilla strips (see recipe in the blogpost), cilantro, lime, jalapeño, avocado, sour cream, etc. FOR THE SOUP; Salute the onion in a large Dutch oven until soft and beginning to caramelize. Top the soup with the remaining avocado, radishes, tortilla … Awesome Maureen! Thank you! Set aside. Whole family loved it and went back for seconds! Heat the oil in a large pot over medium heat. Let me know if you have more questions...and thanks for stopping by! That's such a compliment ☺️ and I'm glad you loved it and I'm so happy to inspire! Press the "Cancel" function on the Instant Pot. Divide the avocados, the cheese and the remaining 1/4 cup cilantro among 4 to 6 bowls. This is a hearty vegetarian soup that is perfect for cold rainy nights. Posted on August 1, 2020 August 2, 2020 by Amber Hoffman. I can eat Mexican anytime...and love it! Thanks Alicia! This chicken tortilla vegetable soup is so delicious and sure to be a family favorite. , Oh I love tortilla soup and yours looks divine!! I'm on a mission to help you eat healthy AND save money through simple, everyday recipes, product reviews, and budget-friendly kitchen tips. I love hearing that...and hope you get to try it out! This easy tortilla soup is made with black beans, bell peppers, onion, garlic, corn, lime, cilantro, Hunt’s Diced Tomatoes, chili powder, cumin, and vegetable broth. Our soup game is still going strong here in the month of March. VEGETARIAN SOUTHWEST TORTILLA SOUP 6 cups vegetable broth 1 pkg. Add onion, jalapeño and garlic and cook, stirring often, until onion is slightly soft, about 4 to 5 minutes. The corn sounds like a great addition to this -- and I love the fresh toppings. Vegan Southwest Lentil Tortilla Soup. Stir in corn, beans, chili, and herbs. I love going Mexican with all the veggies . baked tortilla chips to garnish. Enjoyed Chicken Tortilla soup when I was a meat eater. <3, Thank you Christina! I'm right there with you, Adriana! Cook the onions and bell pepper in the oil until tender. This looks like a hearty and tasty recipe! It is filling but still morish. Select "Manual" and set the Instant Pot on "High" pressure for 1 minute. I love all the beans for fiber and protein. So many beautiful vegetables and lve the spices too. Select "Sauté" on the Instant Pot and heat the OLIVE OIL. When we do vegan, THIS is a staple recipe and nobody EVER misses the meat. When the cycle completes, let the cooker sit undisturbed for a 10-minute natural pressure release (NPR). It’s easy and delicious, and hands down the best tortilla soup I’ve had. Ladle the Stir in the pepper and onion stir fry mix, garlic, and … Would I be able to make this as a freezer meal for the crockpot? My whole family of 7 loved this recipe. 1. Omgosh, Erin...this makes me so happy! This is a delicious spicy soup with a southwestern flair. I will definitely make it again! Cook about 5 minutes, or until the vegetables begin to soften. Vegan Tortilla Soup is a super flavorful Mexican bean and vegetable soup made with fresh vegetables and and pantry staples. Seriously probably my new favorite soup. Add the chiles, salt and pepper, cumin, chili powder and hot sauce. Oops it goes into the soup. I added some cooked quinoa at the end, served it with sour cream, cheese and guacamole. Can't wait to try it! Hey thanks so much! I am all about reusing but just making sure I am not missing something here? It couldn't be easier to make and is delicious served with crunched up tortilla chips and some shredded cheddar or monterey jack cheese over the top. Looking forward to trying! Use a utensil to turn the pressure release valve to the "Venting" position to release any remaining steam. Stir. It does not matter the time of year, my family eats soup, all year long! So y'all know how much I love soup! I especially love the pinto beans b/c they're softer than black beans...they melt in your mouth Enjoy! Your email address will not be published. Refrigerate soup in an airtight container up to 5 days. Vegetables, beans, and spices all cooked in a flavorful tomato broth! Your email address will not be published. For the soup: add the oil to a large pot and put over medium-high heat.When hot add the onions and garlic and sauté until the onions turn translucent and begin to brown. Total Carbohydrate Toss in enough oil to lightly coat the strips and a few sprinkles of chili powder. Bring oil to 375 degrees … You have successfully joined our subscriber list. Thanks so much...hope you do get to try it . THIS SOUP IS SO DELICIOUS!!!! Very easy and tasty! Add VEGETABLE BROTH, DICED TOMATOES (with juice), BLACK BEANS, PINTO BEANS, CORN, OREGANO, SALT, AND PEPPER. Simmer for another 10 minutes and serve with cheese and tortilla chips on top. Bake 10 minutes (toss them around at the 5-minute mark). Stir in the shredded chicken, taste and add more salt if necessary. I bet those beans make it so hearty! These simple ingredients make this vegetarian tortilla soup budget-friendly, … I'm honored to hear it! Haha, perfect Amy...thanks for saying so . Divide the soup between the bowls. You're so right that no one will notice because there's a lot of flavor and texture going on...that's the trick . Perfect - vibrant yet cozy flavors to brighten and soothe on this shortest day of the year! Related: Try this soup with homemade Mexican Crema on top! I actually told myself to eat more beans in the new year - and this is such a flavourful way to enjoyit! My husband & I both loved it. This vegan southwestern soup is a real hit! As a bonus, it looks pretty easy, too! This Vegetarian Tortilla Soup (actually, it’s vegan, too!) is a delicious, healthy, veggie-packed, gluten-free recipe that’s perfect for cold weather. Thank you so much! This looks so good! Chiles, sweet corn + spices add loads of flavor in this easy bean filled tortilla soup. 5) Crush a handful of tortilla chips into each bowl; pour in the soup & top with optional extras Dutch Oven: 1) Heat oil in the Dutch Oven on medium; soften onion & pepper for 2 minutes. It’s packed with sweet potatoes and black beans, with a special ingredient added to help thicken it. So glad you loved of my fav soups ever Thanks for stopping back by! Tortilla soup is of our family's favorites. Heat the oil in the bottom of a soup pot. Haha, yep...for the win! Perfect easy dinner for a cold winter night, Thanks Katie! The southwest flavors that you love about chicken tortilla soup combined with healthy, hearty vegetables and spices. Thanks so much Debbye! Place tortilla strips on a baking sheet coated with cooking spray; bake at 350° for 8-10 minutes or until lightly browned. I also prefer to freeze soup in smaller portions, mainly because it's easier to store and thaws more quickly. Ohhhh, the flavors you get from piling on cilantro, lime, avocado, and tortilla strips are what give this classic vibes of a Mexican bean soup and take it over the top! 2. Thanks for the inspo! Combine all the soup ingredients in a large saucepan or soup pot over high heat. Serve tortilla soup warm. Love the quinoa add-in...nice! Thanks for bringing that to my attention, Rebecca . Heat OLIVE OIL in a 4 quart soup pot on medium-high heat. Directions: Add all ingredients to large soup pot. Love hearing the feedback . YUM!!! It couldn't be easier to make and is delicious served with crunched up tortilla chips and some shredded cheddar or monterey … I like to use Hunt’s Fire Roasted Tomatoes because they are gently roasted over an open fire for a great smoky, Southwestern … We don't really do hot so the substitute probably worked better for us anyway. Hi Celine, great question! Hope you get to try it out , What a beautiful, healthy and delicious looking soup - we eat with our eyes first and this soup ticks all the boxes along with you fabulous photography:-), And you've just made my week with this, Camilla! Bring soup to a boil, then reduce the heat and simmer for 45 minutes to 1 hour, or until the soup has thickened and tortilla pieces have mostly dissolved. Cheers to the new year! 2) Add Southwest Fiesta blend, black beans, sweetcorn, tomatoes, tomato paste, chipotle chili, vegetable broth & water. 21 %, hot sauce (I use Cholula and find it gives it an excellent flavor).
2020 vegetarian southwest tortilla soup