Busy Mom’s One-Pot Vegetable Tortilla Soup
A quick and easy one-pot vegetable soup filled with flavor and nutrients.
Ingredients
- 1.0 tablespoon olive oil
- 1.0 medium onion, diced
- 2.0 cloves garlic, minced
- 1.0 bell pepper diced
- 2.0 medium carrots, diced
- 2.0 stalks celery, diced
- 1.0 medium zucchini, diced
- 0.425 cans black beans, drained and rinsed
- 0.425 cans corn
- 0.425 cans diced tomatoes with juices
- 4.0 cups vegetable broth
- 1.0 tablespoon chili powder
- 0.333 tablespoon cumin
- 0.0 to taste salt and pepper
- 1.0 lime fresh lime juice
- 1.0 serving tortilla strips
- 1.0 cup fresh cilantro, chopped
- 1.0 medium avocado, diced
- 1.0 cup shredded cheese
Instructions
- In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté for about 3-4 minutes until softened.
- Stir in the minced garlic and cook for another minute, allowing the garlic to become fragrant.
- Add the diced bell pepper, carrots, and celery. Sauté the vegetables for about 5 minutes, stirring occasionally, until they start to soften.
- Then, incorporate the zucchini, black beans, corn, and diced tomatoes (with their juices). Pour in the vegetable broth.
- Season the mixture with chili powder, cumin, salt, and pepper. Stir everything together and bring the soup to a gentle boil.
- Once boiling, reduce the heat to low and let it simmer for about 15-20 minutes, allowing the flavors to meld and the vegetables to cook through.
- After simmering, squeeze the juice of one lime into the soup and stir to combine. Taste and adjust seasoning as needed.
- Serve the soup hot, topped with tortilla strips, diced avocado, chopped cilantro, and shredded cheese if desired.
Notes
Add more spices if you prefer a spicier soup.