Mexican Vegetable and Bean Tortilla Soup
If you love FLAVOR, this Mexican vegetable and bean tortilla soup is packed with it! You definitely won't be missing it!
Servings: 4
Equipment
Ingredients
- 1 tablespoon avocado oil or any other neutral cooking oil
- ½ large yellow onion diced
- 3 cloves garlic minced
- 1 jalapeno thinly sliced
- 1 tablespoon taco seasoning
- 2 tablespoons chipotle pepper in adobo sauce
- ¾ cup (123 g) frozen corn kernels
- 1 large carrot chopped
- 1 large zucchini chopped
- 1 cup (140 g) cubed butternut squash
- 14 ounce (397 g) can chopped tomatoes with juice
- 4 cups (946 ml) vegetable broth
- 15 ounce (425 g) can white beans rinsed and drained
- 1 bunch lacinato/dinosaur kale ribs removed and leaves chopped
- Kosher salt to taste
To make tortilla strips:
- 3 corn tortillas cut into thin strips
- 2 tablespoons avocado oil
- Sea salt
- Lime
To serve:
- 1 ½ cups (237 g) cooked rice
- 2 avocados diced
- 1 lime quartered
- ¼ cup fresh chopped cilantro
Instructions
- Start by making the tortilla strips. Heat the oil in a medium saucepan until it shimmers. Working in batches, add the cut tortilla strips to the oil in a single layer. Fry 30 seconds - 1 minute per side until golden and crisp. Use a slotted spoon to remove the strips and lay on a paper towel lined plate. Sprinkle with salt and a squeeze of lime. Repeat with remaining strips.3 corn tortillas, 2 tablespoons avocado oil, Sea salt, Lime
- Heat the oil in a large 5 quart Dutch oven over medium heat. Once the oil is hot, add in the onion and cook for 4 minutes until softened and translucent. Add in the garlic and jalapenos, cook a minute longer until fragrant.1 tablespoon avocado oil, 1/2 large yellow onion, 3 cloves garlic, 1 jalapeno
- Add in the taco seasoning and chipotle sauce along with the corn, carrot, zucchini, and butternut squash, tomatoes, and broth.1 tablespoon taco seasoning, 2 tablespoons chipotle pepper in adobo sauce, 3/4 cup frozen corn kernels, 1 large carrot, 1 large zucchini, 1 cup cubed butternut squash, 14 ounce can chopped tomatoes, 4 cups vegetable broth
- Bring to a simmer, cover, and cook for 20-25 minutes or until the butternut squash is tender.
- In the last 5 minutes of cooking, add in the white beans and kale. Allow the kale to wilt then season with salt to taste.15 ounce can white beans, 1 bunch lacinato/dinosaur kale, Kosher salt
- Divide the soup between bowls and top with rice, avocado, cilantro, and tortilla strips. Serve with a wedge of lime.1 1/2 cups cooked rice, 2 avocados, 1 lime, 1/4 cup fresh chopped cilantro
Nutrition
Serving: 1 bowl | Calories: 651 kcal | Carbohydrates: 88 g | Protein: 19 g | Fat: 30 g | Saturated Fat: 4 g | Fiber: 18 g | Sugar: 11 g
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