Quick Vegetarian Tortilla Soup

Sometimes I get tired of spending a long time making dinner and using pots and pans and dishes galore. Soup is usually a good alternative. This tortilla soup is a cinch to bring together and uses only one pot. And bonus: its also vegetarian. It could be vegan if you do not choose to garnish with sour cream and cheese (but there’s no way I’m convincing my family to do that, so we’ll stick with the vegetarian path).

You will need ...

Medium Onion, diced, 1
Corn Kernels (fresh or frozen), 16 oz
Black Beans, canned and rinsed, 15 oz
Crushed Tomatoes, 28 oz
Vegetable Stock, 2 Cups
Olive Oil, 2 tsp
Garlic Powder, 2 tsp
Chili Powder, 2 T
Cumin, 1.5 tsp
Salt, 1 tsp
Pepper, 1 tsp

Step One

In a heavy bottomed pot on low heat, heat olive oil. Add onions and sauté until translucent, about 3-5 minutes.

Step Two

Next, add in half the corn and sauté for a few minutes. Add in the stock and cook for a few minutes. Then, if you have a hand mixer, blend up the soup. If not, throw it into a blender and carefully blend (hot liquids will splatter in a blender, so cover the top with a folded towel to catch the splatter).

Step Three

Next, add in the rest of the ingredients. First add the seasonings and stir. Then add the crushed tomatoes and stir. Finally, add in the rest of the corn and the black beans and stir. Let cook for at least 15 minutes.

The Mom Touch