One day a week….cut the meat!
|Spicy Vegetarian Tortilla Soup|
Steaming, spicy, colorful tortilla soup somehow makes life bearable when the weather is dark and gloomy. It makes the day a little less dreary with steamy flavorful bites and a little more comfortable.
Spicy Vegetarian Tortilla Soup
The Cooking Photographer
2 tablespoons ground cumin
2 teaspoons sweet paprika
2 teaspoons chili powder
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 teaspoon coriander
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons light colored oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (4 ounce) can diced mild green chiles, drained
2 (10 ounce) cans RoTel Diced Tomatoes with Lime & Cilantro
1 (15 ounce) can whole kernel corn, drained
2 (32 ounce) containers Swanson Organic Vegetable Broth
2 (15 ounce) cans black beans, drained and rinsed
Juice of 1/2 a lime
1. In a small bowl mix together cumin, sweet paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside.
2. In a large pot heat the oil over medium high. Add the onions and bell peppers. Sauté until soft, stirring occasionally. Add the spices and garlic; cook for 2 minutes.
3. Add the green chile peppers, RoTel, corn and vegetable broth. Cook until warmed through. Add the black beans and cook for 2 minutes before serving. Squeeze in lime juice. Serve in bowls and garnish as desired.
Shredded Cheddar, Mexican blend or Cotija cheese