Spicy Vegetarian Tortilla Soup Recipe
Ingredients:
6 garlic cloves, minced
3 jalapeno peppers, seeded and chopped
2 tbsp olive oil
1 large red onion, chopped
2 29 ounce cans vegetable broth
2 16 ounce cans kidney beans, rinsed and drained
1 tbsp cumin seed
1 cup frozen corn kernels
6 corn tortillas
cooking spray
1/3 cup chopped fresh cilantro, packed
1 cup shredded low-fat Monterey Jack cheese
low-fat sour cream
lime wedges
Preparation Instructions:
Add olive oil, onion, garlic, jalapeno and cumin seed to a large pot over medium heat, stir constantly for 5 minutes. Add corn, vegetable broth, beans and cilantro. Reduce heat, cover and simmer for 10 minutes. Heat oven to 450 degrees. Coat cookie sheet with cooking spray, place tortillas on sheet and spray tortillas with cooking spray. Cook approximately 10 minutes. Cut tortillas into strips. Top soup with cheese, tortilla strips and a dollop of sour cream. Garnish with lime.
Photo credit: Greencolander
