SOUTHWESTERN VEGETARIAN TORTILLA SOUP

Southwestern Vegetarian Tortilla Soup image

This healthy and flavorful soup makes a good appetizer before a dinner that has a mexican flair to it. The chili amount can be adjusted to your level of spicyness.

Provided by Mrs. Kulik

Categories Vegetable

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

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Ingredients

2 tablespoons vegetable oil
1/2 medium onion, diced
2 cloves garlic, minced
1/2 red bell pepper, chopped
1/2 zucchini, chopped
1/2 cup corn, fresh or frozen
1/4-1/2 cup green chili pepper
2 1/2 cups vegetable broth
1/2 cup black beans, cooked or canned
cilantro
oregano
rosemary

Steps:

Saute the onion, garlic, red pepper and zucchini in oil until tender.
Add broth and bring to a boil.
Stir in corn, beans, chili, and herbs.
Cook for 10 minutes more.
Ladle into bowls and garnish with a dollop of sour cream or guacamole.
Serve with a few corn chips or warmed flour tortillas.

Nutrition Facts : Calories 130.2, Fat 7.3, SaturatedFat 1, Sodium 7.8, Carbohydrate 14.7, Fiber 3.4, Sugar 2.8, Protein 3.4

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