Summer Vegetable Tortilla Soup
This veggie-loaded version of the classic tortilla soup is a great way to launch a fun-filled day of outdoor activities. Plus, you can customize it with your preferred toppings—whether it’s fully decked out or lightly loaded, you’re the soup master!
Serves 4
Ingredients:
- 2 ears of corn
- ½ c. red bell pepper, diced
- ½ c. yellow squash, diced
- ½ c. zucchini, diced
- ¼ c. yellow onion, diced
- 1½ tsp. chipotle peppers in adobo, finely chopped
- 1 tsp. cumin
- 1 tbsp. olive oil
- 2 garlic cloves, minced
- 1½ c. vegetable stock
- 1 (14-oz.) can charred diced tomatoes
- 1 (14-oz.) can black beans
- 4 corn tortillas, cut into strips
- 1 tsp. salt
Toppings:
- Avocado, diced or sliced in 1-in.-long pieces
- Corn tortilla chips
- Fresh cilantro
- Jalapeño, sliced
- Lime wedges
- Radish, thinly sliced
- Sour cream
- Queso fresco or shredded cheddar cheese
Print Recipe
Instructions:
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Using a sharp chef’s knife, carefully cut the corn kernels off their cobs, and then add them to a bowl with the red pepper, yellow squash, zucchini, and onion. Stir in the chipotle peppers and cumin.
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In a large stockpot, heat the oil over medium-high heat. Add the mixed vegetables, and cook them for about 4 minutes. Toss in the garlic, sautéing for another minute or until fragrant.
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Add the vegetable stock, diced tomatoes, and black beans, and bring the mixture to a boil. Cover the pot, reduce the heat to medium low, and simmer for 10 minutes.
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Before serving, stir in the tortilla strips and season with the salt to taste. Set out the various toppings in bowls for customizing the soup.
Tip: If you are planning on having leftovers or want to make this soup for packed lunches, keep the corn tortilla strips separate—this will prevent them from getting soggy. Just add them after reheating the soup, and enjoy!
