We have been making a lot of soups in our house lately. Mainly because: as a busy parent, they are such easy go-to-one-pot meals; soups are super easy for babies to eat (thanks to them being relatively soft); and soups are perfect in fall weather!
I got this recipe from my sister-in-law, who has turned this soup into a bit of a family favorite. Kids love it, babies love it, and husbands love it too
The best part about tortilla soup is you can add any mix-ins you like, all of which are delicious and healthy. Some of our favorites include: avocado (1 tbsp per bowl), diced red onion, chopped cilantro, a couple of tortilla chips – crumbled, and shredded Mexican cheese (1 tbsp per bowl).
This recipe has tons of healthy veggies: peppers, tomatoes and corn, but is balanced well thanks to the protein from the black beans and cheese (if you choose to top it with cheese).
At less than 150 calories per serving, you can go back for seconds and thirds and be totally full and satisfied at the end of the meal!
The Ingredients
- 2 bell peppers, diced
- 1 red onion, diced
- 4 cloves garlic, minced
- 3 tbsp ground cumin
- 28oz can of crushed tomatoes
- (3) 4oz cans chopped green chile peppers, drained
- 32-40oz vegetable broth
- 1 cup frozen corn
- (2) 15oz cans black beans, rinsed/drained
- Toppings: 1tbsp shredded cheese per bowl, 2-3 crumbled tortilla chips per bowl, 1 tbsp diced avocado per bowl, etc.
The Directions
Step 1: Saute peppers, onions, and garlic in 1 tsp olive oil until the peppers and onions are slightly translucent.
Total Time: 28 minutes
Yield: 10 servings
Calories per serving: 143
Fat per serving: 0.8g
Nutritional Info Per Serving: 143 Calories, 0.8g Fat (0.2g Saturated), 163mg Sodium, 28.5g Carbs, 8.3g Fiber, 1.4g Sugar, 7.9g Protein
Ingredients
- 2 bell peppers, diced
- 1 red onion, diced
- 4 cloves garlic, minced
- 3 tbsp ground cumin
- 28oz can of crushed tomatoes
- (3) 4oz cans chopped green chile peppers, drained
- 32-40oz vegetable broth
- 1 cup frozen corn
- (2) 15oz cans black beans, rinsed/drained
- Toppings: 1tbsp shredded cheese per bowl, 2-3 crumbled tortilla chips per bowl, 1 tbsp diced avocado per bowl, etc.
Directions
- Saute peppers, onions, and garlic in 1 tsp olive oil until the peppers and onions are slightly translucent.
- Add ground cumin, cook 1 minute. Add tomatoes, green chile peppers and broth - bring to a boil and cook 10 minutes.
- Blend with immersion blender until the soup is smooth.
- Add whole corn & black beans, dash of salt, and a sprinkle of pepper - simmer for 10 minutes until all of the ingredients are cooked through. Serve with toppings and enjoy!
Notes
Adapted from AllRecipes
2.6http://pickyeaterblog.com/vegetarian-tortilla-soup-with-black-beans/Recipe by: The Picky Eater, pickyeaterblog.com
