I’m such a fan of soup, and, as tortilla soup tends to have chicken and chicken broth, I had to create a vegetarian version for myself. This soup has a nice kick, and you can adjust the spicy-ness by adjusting the amount of chipotle that you decide to use. For this version, I choose to sauté some of the vegetables before adding everything to a slow cooker to put everything together. You can make it all in a pot on the stove top, as well.
1 onion, diced
2 cloves garlic, minced
1 zucchini & 1 yellow squash OR 2 of either, diced
2 bell peppers (any color, I prefer orange and yellow), diced
1 can black beans
8 oz frozen corn
16 oz can crushed tomatoes
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp cumin
1 tsp oregano
2 chopped chipotle peppers in adobo sauce
Sauté onion in olive oil, when translucent add garlic, zucchini/squash and peppers and continue to sauté until the vegetables start to brown.
At this point you can move over to a slow cooker or continue stove top (when making soup on a stove top, I love to sauté in my soup pot for added flavor). Add the remaining ingredients, plus 2 cups of water to the pot. If cooking on stove top, bring to a boil and then turn down to simmer for at least 20 – 30 minutes. If using slow cooker, heat on low for several hours.
As always, you may want to add more seasonings to add more flavor. Serve with a dollop of sour cream and hand crushed tortilla chips mixed into the bowl.
1 onion, diced
2 cloves garlic, minced
1 zucchini & 1 yellow squash OR 2 of either, diced
2 bell peppers (any color, I prefer orange and yellow), diced
1 can black beans
8 oz frozen corn
16 oz can crushed tomatoes
1 tsp salt
1 tsp pepper
1 tsp paprika
1 tsp cumin
1 tsp oregano
2 chopped chipotle peppers in adobo sauce
Sauté onion in olive oil, when translucent add garlic, zucchini/squash and peppers and continue to sauté until the vegetables start to brown.
At this point you can move over to a slow cooker or continue stove top (when making soup on a stove top, I love to sauté in my soup pot for added flavor). Add the remaining ingredients, plus 2 cups of water to the pot. If cooking on stove top, bring to a boil and then turn down to simmer for at least 20 – 30 minutes. If using slow cooker, heat on low for several hours.
As always, you may want to add more seasonings to add more flavor. Serve with a dollop of sour cream and hand crushed tortilla chips mixed into the bowl.