Vegetarian tortilla soup
Delicious vegetarian tortilla soup for any game or party made with tomatoes, mushrooms and pinto beans and corn.
Servings: 4
Calories: 380kcal
Ingredients
- 4 inch – 6 corn tortilla cut it into ¼ inch strips I used white corn tortilla
- 4 tomatoes roughly chopped
- 8 mini portabella mushrooms if you using big use 3
- 1 red bell pepper
- ½ of medium red onion
- 1 red chili use chipotle or arbol pepper if you have it hand
- 5 sprig of cilantro
- 2 teaspoon ground cumin
- 3 cup water
- 2 cloves of garlic
- ½ teaspoon chili powder
- 1 cup of fresh corn you can use frozen if you want
- 1 cup cooked pinto beans
- 2 avocados
- 1 lime cut into wedges
- Cilantro
Instructions
- Preheat the oven to 400 Line a baking sheet with parchment paper, cut the tortilla into ¼ in strips and place on prepared baking sheet and bake for about 6 minutes or until it become golden brown in color.
- Pressures cook the pinto beans if you are using dried beans or you can use canned beans.
- In a sauce pot add tomatoes, onion, portabella mushrooms, red bell pepper, red chili, cilantro, cumin powder , garlic , cilantro sprigs and 1 cup water and cook for about 25 -30 minutes or until the vegetables cooked very well. Remove the red chili from the cooked veggie mixture.
- Transfer the veggie mixture into the blender and processor and puree. Heat the vegetable puree along with 2 cups of water and ½ teaspoon chili powder and salt, cook everything for 10 minutes or until mixture starts to thicken little bit. Then add 1 cup of fresh corn and cook 5 minutes. Then add cooked pinto beans and cook for a 2 minutes.
- Serve them with fresh avocado, lime wedge, tortilla chips and cilantro if you want you can add extra tomatoes I didn’t added.
- Enjoy.
Notes
Preheat oven to 400F bake tortilla chips like this.
cut into strips
baked
In a sauce pot add tomato
red bell pepper
Portabella mushrooms, onion, garlic cloves, cumin powder, chili, cilantro sprig like this
cook with 1 cup water until vegetable and soft and make it into puree
Heat the vegetable puree once again with 2 cups of water chili powder for 10minutes.
To this add corn
Then add cooked pinto beans
Then cook for another 2 minutes and then serve with avocados, lemon wedge, cilantro and baked tortilla chips.
Enjoy
cut into strips
baked
In a sauce pot add tomato
red bell pepper
Portabella mushrooms, onion, garlic cloves, cumin powder, chili, cilantro sprig like this
cook with 1 cup water until vegetable and soft and make it into puree
Heat the vegetable puree once again with 2 cups of water chili powder for 10minutes.
To this add corn
Then add cooked pinto beans
Then cook for another 2 minutes and then serve with avocados, lemon wedge, cilantro and baked tortilla chips.
Enjoy
Nutrition
Calories: 380kcal | Carbohydrates: 52g | Protein: 14g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Trans Fat: 1g | Sodium: 55mg | Potassium: 1865mg | Fiber: 18g | Sugar: 13g | Vitamin A: 2576IU | Vitamin C: 91mg | Calcium: 94mg | Iron: 4mg
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