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Vegetarian Tortilla Soup
Print Recipe
Prep Time:
10
minutes
minutes
Cook Time:
40
minutes
minutes
Total Time:
50
minutes
minutes
Course:
Dinner, Lunch, Main Dish
Servings:
4
people
Calories:
907
kcal
Ingredients:
1
Bell Peppers
diced
1
c
Onions
1 onion, diced
3
cloves
Garlic
minced or pressed
2
tbsp
Coconut Oil
3
tbsp
Cumin
ground
29
oz
Diced Tomatoes
2 - 14.5 oz cans
4
oz
Diced Green Chiles
14
oz
Vegetable Broth
1
tsp
Sea Salt
or to taste
.5
tsp
Black Pepper
or to taste
11
oz
Canned Corn
kernel
14
oz
Canned Black Beans
12
oz
Tortilla Chips
1
c
Cheddar Cheese
shredded
1
Avocado
peeled, pitted and diced
Instructions:
Heat coconut oil in a large pot over medium heat.
Add the pepper, onion, garlic, and cumin, and cook 5 minutes, or until vegetables are tender.
Add the diced tomatoes and diced green chiles and stir to combine.
Pour in the broth, and season with salt and pepper.
Bring to a boil, reduce heat to low, and simmer 30 minutes.
When that time is up, add corn and beans into the soup, and continue cooking 8 minutes. While this is cooking, peel and dice your avocado.
Remove chili from heat and serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
Nutrition
Calories:
907
kcal
|
Carbohydrates:
106
g
|
Protein:
25
g
|
Fat:
46
g
|
Saturated Fat:
15
g
|
Cholesterol:
29
mg
|
Sodium:
2057
mg
|
Potassium:
1500
mg
|
Fiber:
18
g
|
Sugar:
10
g
|
Vitamin A:
1830
IU
|
Vitamin C:
72.8
mg
|
Calcium:
520
mg
|
Iron:
10
mg
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