This tortilla soup is packed with vegetables and spices, and perfect for those chilly end-of-winter days.
It contains vegetable protein sources like sweet corn, mushrooms, and beans, essential vitamins like vitamin C and B9 (folate) in the tomato and bell peppers, and minerals like potassium in the sweet potato, as well as fiber and other essential nutrients that help us stay healthy.
Here’s the recipe:
2 tsp. avocado oil; 1 onion, diced; 4 cloves garlic, minced; 1 medium sweet potato, cubed; 1 each yellow, orange, red bell pepper, diced; 1 jalapeno, diced; 4 mushrooms, diced; 2 tsp. cumin, ground; 1 tbsp. chili powder; ¼ tsp.cayenne pepper; ½ tsp. coriander, ground; 1 ½ cups corn, frozen/fresh; 1 can tomatoes; 2-3 cups vegetable or chicken broth; 1 can each black and white beans; 1 tbsp. lime or lemon; sea salt and pepper to taste
In a large pot, heat the oil over medium heat, add the onion and garlic and cook until soft. Stir in the vegetables, mushrooms, corn, and spices and cook for about 5 minutes, or until soft. Add the beans, broth, and juice and bring to a boil, then reduce heat and simmer for about 20 minutes.
This dinner came together in about 40 minutes start to finish.
Remember, use the herbs and spices that you prefer.
You can find another take on tortilla soup here.