GARDEN TORTILLA SOUP
A delectable soup with the flavors of the southwest. The roasted red pepper may seems daunting but it is a very simple and easy task and smells and tastes wonderful. All the flavors come together with the red pepper and the corn, and although this soup serves 8-10, you may find yourself serving less people when you are wanting more for yourself...
Provided by PalatablePastime
Categories Black Beans
Time 1h
Yield 8-10 serving(s)
Number Of Ingredients 19
Steps:
- Preheat broiler and line baking pan with aluminum foil; broil red pepper on all sides until black and charred then place in a bowl under plastic wrap to cool and rest for 15 minutes.
- Remove charred skin from red pepper; discard core; chop pepper and set aside.
- In a deep pot heat oil and saute onion and garlic until onion is transparent; add zucchini and cook for 30 seconds more.
- Add broth, chili powder, cumin, diced tomatoes, tomato sauce, chopped green chilies, Worcestershire sauce and roasted red pepper to the pot, bringing to a boil before lowering heat and covering pot.
- Simmer 20 minutes, stirring occasionally, then add black beans, sweet corn, lime juice, cilantro, and tortilla strips and simmer 10 minutes more.
- Serve garnished with cheese and tortilla chips, if desired.
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