Skip to Content
Ver en Español
Menu

Zucchini, Black Bean and Corn Tortilla Soup

  • Save Recipe
  • Prep 45 min
  • Total 1 hr 15 min
  • Ingredients 22
  • Servings 8
  • Save
  • Print
  • Pinterest
  • Facebook
  • Email
Ready to make?
  • Save
  • Share
  • Keep Screen On
There are some days when I head into my kitchen to prepare a meal and I usually end up with a big pot of soup. With a few fresh ingredients combined with some ingredients from the pantry, this vegetarian dish comes together quickly. A warm bowl of soup to warm you on a chilly day is always a good idea.
by Sonia Mendez Garcia
Updated Sep 9, 2015
  • Save
  • Share
  • Keep Screen On

Ingredients

  • 5 tablespoons olive oil
  • 16 corn tortillas
  • 1 cup red onion, diced
  • 1 cup red bell pepper, diced
  • 1 cup poblano or Anaheim pepper, diced
  • 2 jalapeños, minced
  • 3 cloves garlic, minced
  • 3 fresh tomatillos, diced
  • 1 can (15 ozs) diced fire-roasted tomatoes
  • Juice of 1 lime, plus more lime for garnish
  • 8 cups vegetable broth
  • 2 bay leaves
  • 8 corn on the cob, niblet style
  • 3 cups diced zucchini
  • 1 can (15 ozs) black beans, drained and rinsed
  • 1 /3 cup chopped cilantro, plus more for garnish
  • 1 teaspoon cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon pepper
  • Salt to taste
  • 1 1/2 cups canola oil
  • 1 avocado, sliced

Directions

  •  
    1
    In a large pot, preheat the olive oil to medium heat for a few minutes. Take 8 corn tortillas and dice them up. Cook in the olive oil until almost crispy. If pan gets too dry, add another tablespoon of oil.
  •  
    2
    Add the onion, bell pepper, poblano and jalapeño. Season lightly with salt and cook for 5 minutes. Add in the garlic, tomatillos, fire roasted tomatoes and juice of lime. Cook for another 5 to 7 minutes.
  •  
    3
    Add in the vegetable broth and bay leaves, bring to a boil. Reduce to simmer and add in the corn, zucchini, black beans, cilantro, cumin, smoked paprika, pepper and about 1/2 teaspoon of salt.
  •  
    4
    Cook the soup at a low simmer for 20 to 25 minutes, taste for salt. While the soup cooks, preheat the canola oil over medium heat for 5 minutes. Slice the remaining tortillas into thin strips. When oil is hot, fry the strips until crispy and drain onto a plate lined with paper towels. Season with salt while they are hot.
  •  
    5
    Ladle soup into bowls, garnish with fried tortilla strips, avocado, cilantro and lime.

Expert Tips

  • tip 1
    Frying the tortillas to start the soup base gives this vegetarian dish a great corn flavor. For a quick version of this vegetarian dish, purchase a good quality tortilla chip for your soup base and for garnishing.

Nutrition Information

No nutrition information available for this recipe

More About This Recipe

  • There are some days when I head into my kitchen to prepare a meal and I usually end up with a big pot of soup. With a few fresh ingredients combined with some ingredients from the pantry, this vegetarian dish comes together quickly. A warm bowl of soup to warm you on a chilly day is always a good idea.
© 2024 ®/TM General Mills All Rights Reserved