I’m not really sure why Lisa from 100 Days of Real Food calls this Tortilla Soup since there are no tortillas in it, but she does so I am too. I used her recipe for inspiration, but I didn’t follow it exactly — I rarely do.

I made this tortilla soup for dinner tonight and garnished it with slices of avocado, a dollop of sour cream and a thick slice of cheddar cheese grated on top.  It was spicy and delicious and I’m looking forward to the leftovers. I haven’t tried making homemade tortillas yet, but I suspect it would be very good served with them and might make the recipe title make more sense?

Here is the recipe the way I made it, not Lisa’s.

 

Tortilla Soup

2 tablespoons olive oil

1 onion

2 bell peppers (1 red and one green, plus half of a purple pepper)

1 jalepeno pepper

1 zucchini

1 teaspoon cumin

1 teaspoon poultry seasoning

¼ teaspoon chili powder

Salt and pepper, to taste

1 8.5 oz can of cream style corn (hey, it’s what I had on hand…)

1 14.5 oz can of black beans

3 cloves garlic

1 28-oz can diced tomatoes

1 8-oz can tomato sauce

3 cups chicken broth

Garnishes: avocado, grated cheese, sour cream

 

  1. Chop the onion, peppers, and zucchini into ½” pieces. Dice the garlic.
  2. Heat the oil over medium heat in a large soup pot. Toss in the onions.
  3. After a couple of minutes add the peppers and zucchini. Flavor with the spices and stir the veggies until they start to soften.
  4. Add the corn and garlic.
  5. After the corn heats up, add the black beans, stewed tomatoes, tomato sauce, and chicken broth.
  6. Bring to a boil then turn down to low. Simmer for a few minutes or until you are ready to eat.
  7. Ladle into bowls and garnish.