This is an amazing tortilla soup, and super easy! What I love about it most is that you can pretty much add in what ever you have in the fridge, convenience at its finest!
Vegetarian Tortilla Soup
– 1 Medium Onion
– 2 Cloves of Garlic
– 14 ounce can crushed tomatoes
– 1 dried smoked chili pepper or 1 poblano pepper
– 1 avocado
– tortilla chips
– olive oil
– sea salt
– 2 ounces queso fresco or feta cheese (optional)
– 1 handful cilantro
– 1 lime
-14 ounce can black beans, rinsed and drained
– 32 ounces (4 cups) vegetable stock
– 1 to 2 medium jalapeños (depending on your spice preference)
– 1 teaspoon ground cumin
– 2 to 4 radishes
First, place the large poblano peppers on the rack in a heated oven. (Don’t remember the exact temp) I forgot to set a timer so I think the peppers were in the oven for a couple minutes. (Pic #2)
Next, I rinsed, chopped and minced all veggies. Put oil in a large pot on medium heat until hot. Then add onion, garlic, jalapeno and poblano peppers. Cook for about 5 minutes, until soft and translucent. Stir in the cumin, canned tomatoes and vegetable stock. Let cook for 3 minutes and then add the black beans. Continue cooking for 8 to 10 minutes, or until slightly thickened, add seasoning to your likening.
Your ready! Serve the soup into bowls, then add the avocado, radishes, tortilla chips and queso fresco (feta), topping with cilantro and serving with a lime wedge.