Easy Vegetarian Tortilla Soup
Try this Easy Vegetarian Tortilla Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
vegetarian
white meat free
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
pescatarian
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- 3 garlic cloves
- 1 quart vegetable stock
- 1/2 cup black beans
- 1/4 cup brown rice
- 1 cup crushed tortilla chips
- 1 medium yellow onion finely diced
- 1 16- ounce jar medium salsa (i like green mountain gringo)
- 1/2 cup fresh canned or frozen corn
- 1/4 cup roughly chopped cilantro leaves
- 1 avocado, diced (optional)
- 1/4 cup jack or mild cheddar cheese (optional)
- 1 limes, cut into wedges (optional)
- Carbohydrate 151.532463295199 g
- Cholesterol 0 mg
- Fat 2.1684708338446 g
- Fiber 14.1336249020614 g
- Protein 15.7427525083886 g
- Saturated Fat 0.485208750131604 g
- Serving Size 1 1 recipe (5958g)
- Sodium 22571.4133144023 mg
- Sugar 137.398838393138 g
- Trans Fat 0.311197333449789 g
- Calories 674 calories
In a medium Dutch oven, saute the onion in 1 tablespoon of olive oil over medium heat until translucent, about 5 minutes. Add the garlic and the cumin, and saute for another 2 minutes until fragrant.Add the salsa to the pot along with the veggie stock and the salt. Bring to a boil. Stir in the rice and the beans. Turn the heat down to medium-low, cover and cook for 35-40 minutes, until the rice is tender. Stir in the corn and the cilantro, and taste for seasoning. Stir in half of the crushed tortilla chips.Ladle the soup into bowls or mugs, and top with the remaining tortilla chips, lime wedges, avocado and cheese (if using). Enjoy!
