Detox Monday

This past weekend wasn’t quite as gluttonous as most weekends, but it’s never a bad thing to start the week with something nutritious.

I made this Vegetarian Tortilla Soup with two of my friends, and even though it was easy as pie, it was still nice cooking together. Normally I’ll cook for them, or they’ll cook for me, but a joint effort was much more enjoyable!

Because we chose this recipe on a whim, with little analysis or critique, I wasn’t expecting fireworks. I was pleasantly surprised by how authentic and flavorful the soup tasted. The corn tortilla strips dissolved in the broth, acting as a thickening agent to create a heartier soup. The fresh tomatoes, opposed to canned, as well as the perfectly diced bite-sized pieces of zucchini (the handy work of my friend), contributed to making this soup so filling and delicious. Pair this dish with a green side salad for a complete meal.

Vegetarian Tortilla Soup

Source: Bon Appétit via

What You Need

  • Nonstick vegetable oil spray or olive oil mister
  • ¾ cup chopped onion
  • 2 garlic cloves, minced
  • 1 tablespoon tomato paste
  • 1 teaspoon ground cumin
  • ¾ teaspoon chili powder
  • 4 cups canned vegetable broth
  • 4 tablespoons chopped fresh cilantro
  • 4 6-inch-diameter corn tortillas, cut into ½-inch-wide strips
  • 1½ cups chopped tomatoes
  • 2/3 cup canned black beans, rinse, drained (we used entire can)
  • 1½ tablespoons minced seeded jalapeno chili pepper
  • Optional additions:
  • 2/3 cup corn
  • Fresh lime juice
  • Shredded cheese
  • Sour cream
  • Diced avocado

What To Do

  1. Coat a large nonstick saucepan with vegetable oil spray or olive oil. Add onion and garlic; cover and cook over medium-low heat until almost tender, stirring often, about 5 minutes.
  2. Stir in tomato paste, cumin and chili powder. Add broth and 2 tablespoons cilantro; bring to a boil.
  3. Reduce heat; cover and simmer until favors blend, about 15 minutes.
  4. Add tortillas, tomatoes, beans, zucchini and jalapeno to soup. Cover. Simmer until zucchini is tender and tortilla strips have dissolved, about 10 minutes. Season with salt and pepper to taste.
  5. Ladle soup into bowls. Sprinkle with remaining 2 tablespoons cilantro.

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