Vegetable Tortilla Soup

Yeah, eating healthy dinners is still going strong. Cooking soup is quite challenging especially when I am not used to making them frequently. Also, I have to keep it interesting enough for the family to keep them going with the healthy eating :). As the goal is eat more veggies, I got the inspiration from this recipe and added my own twist using the ingredients I always have in my pantry..Enjoy the crunchy chips, tender veggies and the soft creamy avocado in every bite !

vegetabletortillasoup-2vegetabletortillasoup

Ingredients

for soup
olive oil 4 tsp
garlic 2 pods, minced
onion 1 medium, diced
jalapeno 1/2 piece, finely chopped
cumin powder 1 tsp
red chilli flakes 1/2 tsp or more according to taste
corn kernels 1 cup
zucchini 2, cut into thin pieces
color bell pepper 1/2 cup, thin long strips
black beans 1 can (14 oz), drained and rinsed
tomatoes 2, diced
vegetable broth 4 cups (32oz)
water 2 cups
salt to taste
pepper to taste

for pico de Gallo
onion 1, finely cut
tomato 1 1/2, finely cut
garlic 1/2 pod, minced
jalapeño 1/2 piece, finely chopped
salt 1 tsp or as per taste
pepper powder 1-2 tsp

for serving
tortilla chips 1 bag
avocado 2 large, diced
cilantro 1/2 chopped, cleaned and finely chopped

Method

for soup
Heat some olive oil on medium until hot in a large pan.
Add the onion, garlic, and jalapeño.
Cook 3 minutes, or until softened, stirring occasionally.
Stir in the cumin, then the chopped tomatoes, zucchini, color bell pepper, corn, water and vegetable stock.
Bring to a boil, simmer for about 3 minutes, then add black beans and the red chili pepper flakes.
Continue to cook for 13-15 minutes, or until slightly thickened, stirring occasionally.
Season with salt and pepper to taste.

for pico de gallo
Mix all the ingredients and set aside.

serving the soup
In a serving bowl, crumble few pieces of tortilla chips roughly, add few pieces of avocado, pour 2 ladles of soup with veggies.
Top it with some pico de gallo, few pieces of avocado, cilantro.
Enjoy !

Alternate Method for soup using Instant pot

Set the instant pot to sauté mode.
In the insert vessel add oil, onion, garlic, and jalapeño.
Saute for 2-3 mins.
Stir in the cumin, then the chopped tomatoes, zucchini, color bell pepper, corn, water and vegetable stock.
Cook with a glass lid closed for 5 mins.
Add black beans and the red chili pepper flakes.
Mix well, close the lid, press Keep Warm/Cancel function key to stop the Sauté process.
Set to Manual (High pressure) for 4 mins with sealing position.
Once the timer is set off, do a quick release.
Set to sauté mode and boil the soup for 2-3 mins, to let the soup thicken.
Season with salt and pepper to taste.
Follow the serving suggestions above.

** Stay connected on Instagram and Pinterest for more delicious food – @bnpassion **

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