This flavorful vegetarian tortilla soup requires minimal kitchen prep. We’re cooking onion and garlic, and then adding some canned veg and enchilada sauce for a quick and easy dinner.
Ingredients
1.Pantry–Extra-virgin olive oil, vegetable stock, canned creamed corn, can diced fire-roasted tomatoes, canned red enchilada sauce, canned green chilies
2.Fresh–Yellow onion, garlic cloves, zucchini
3.Seasoning–Bay leaves, ground cumin, chili powder, kosher salt, freshly cracked black pepper
4.Toppings–All optional: Tortilla strips, chopped fresh cilantro, fresh lime juice, sour cream, shredded cheddar or pepper Jack cheese, diced avocado
Method
1.Cook the onion and garlic. Heat the olive oil in a large soup pot over medium heat. Once the oil is glistening, add the onion and cook until translucent, about 5 minutes. Add in the garlic and cook until fragrant, about 1 minute more.
2.Make the soup (a good can opener will help you here). Add the vegetable stock, creamed corn, tomatoes and their juices, enchilada sauce, zucchini, chilies, bay leaves, cumin, chili powder, salt, and pepper. Increase the heat to high and bring the soup to a boil, then reduce the heat to low and simmer, stirring occasionally, until the zucchini is tender and the flavors have melded, about 20 minutes. Discard the bay leaves using a pair of tongs.
3.Serve the soup in bowls topped with tortilla strips and any additional toppings of your choice, as desired.
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