Description
A creamy vegetarian tortilla soup loaded with fresh vegetables and spices.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 bell pepper, diced
- 1 carrot, diced
- 1 zucchini, diced
- 1 can corn, drained
- 4 cups vegetable broth
- 1 can diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- 1 cup heavy cream
- Salt and pepper to taste
- Tortilla chips for serving
- Fresh cilantro for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add onion and garlic, sauté until onion is translucent.
- Stir in bell pepper, carrot, and zucchini. Cook for 5 minutes.
- Add corn, vegetable broth, diced tomatoes, cumin, and chili powder. Bring to a boil.
- Reduce heat and simmer for 15 minutes.
- Stir in heavy cream and season with salt and pepper.
- Serve hot topped with tortilla chips and cilantro.
Notes
- Adjust spices according to your taste.
- Use low-fat cream for a lighter version.
- Top with avocado for extra creaminess.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 5g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 8g
- Cholesterol: 60mg
Keywords: creamy vegetarian tortilla soup