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Vegetarian Tortilla Soup

a bowl of vegetarian tortilla soup topped with cheese, sour cream, cilantro, avocado and lime wedges
  • Serves:  6
  • Prep Time:  20 min
  • Cook Time:  40 min

Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1 small yellow onion, chopped
  • 4 garlic cloves, minced
  • 1 quart vegetable stock
  • 1 (14.75-ounce) can creamed corn
  • 1 (14.5-ounce) can diced fire-roasted tomatoes
  • 1 (10-ounce) can red enchilada sauce or homemade
  • 1 medium zucchini, chopped
  • 1 (4-ounce) can green chilies
  • 2 bay leaves
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon kosher salt
  • ¼ teaspoon freshly cracked black pepper

For Serving (optional)

  • Tortilla strips
  • Chopped fresh cilantro
  • Fresh lime juice
  • Sour cream
  • Shredded cheddar or pepper Jack cheese
  • Diced avocado

Method

  1. 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. 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.

  3. Serve the soup in bowls topped with tortilla strips and any additional toppings of your choice, as desired.