Fall is the perfect time for a nice hearty soup and this Tortilla soup is one of my favorites. It takes a bit of dicing, but is pretty simple to make. Also freezes nicely if you have any left overs. We eat this soup as a meal. Makes 6 good sized servings.
1 TBSP Olive Oil
1 Yellow Onion, diced
3 Large Cloves of Garlic, minced
1 Large Red Bell Pepper, diced
1 Jalapeno Pepper, seeded and diced (optional)
1 1/2 cups frozen corn kernels
2 medium zucchinis, chopped bite size
1 (24 oz) can crushed tomatoes
3 cups vegetable broth
2 tsp ground cumin
1/2 tsp chili powder
1/4 tsp cayenne pepper (optional, omit if you don’t like the heat)
1 tsp sea salt, or to taste
Freshly ground black pepper
1 (15 oz) can black beans, drained and rinsed
Sliced avocado, tortilla chips, squeeze of fresh lime, fresh cilantro
1. In a large pot, heat oil, add the onion and garlic and sauté about 5 minutes. Season with Salt and Pepper.
2. Stir in Red Bell Pepper, Jalapeno Pepper, Corn and Zucchini. Sauté for 10 minutes.
3. Add crushed tomatoes, broth, cumin, chili powder, cayenne. Stir well.
4. Bring to a low boil and reduce heat. Simmer uncovered for 10 to 15 minutes.
5. Stir in Black beans and cook an additional 5 minutes.
6. Ladle into bowls, top as desired and enjoy.