Tortilla Soup with Undercover Veggies
Warm, comforting, and sneakily nutritious, this Tortilla Soup with Undercover Veggies is a delightful twist on the classic Mexican-inspired favorite. Packed with vibrant vegetables like zucchini, red bell pepper, and grated carrot, this hearty soup hides its veggie-packed goodness in a rich, smoky broth spiced with cumin, chili powder, and smoked paprika. Blended partially to create a silky yet textured base, it’s rounded out with black beans, corn kernels, and a splash of zesty lime juice for a satisfying finish. Crispy homemade tortilla strips and creamy avocado slices add the perfect finishing touch, along with optional garnishes like shredded cheese and sour cream. This quick and easy one-pot recipe is ready in just 45 minutes, making it the ultimate weeknight family dinner that’s both healthy and delicious.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 1 medium carrot, grated
- 14.5 ounces canned diced tomatoes
- 4 cups low-sodium vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoons smoked paprika
- 1 cup corn kernels (fresh, frozen, or canned)
- 15 ounces black beans, rinsed and drained
- 2 tablespoons fresh lime juice
- 4 small corn tortillas, cut into strips
- 1 medium avocado, sliced
- 0.25 cup fresh cilantro, chopped
- to taste salt
- to taste black pepper
- for garnish shredded cheese (optional)
- for garnish sour cream (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and cook for 3-4 minutes until softened.
Stir in the minced garlic, red bell pepper, zucchini, and grated carrot. Sauté for another 5 minutes until the vegetables are slightly tender.
Add the canned diced tomatoes, vegetable broth, ground cumin, chili powder, and smoked paprika to the pot. Stir to combine.
Bring the mixture to a simmer and cook for 10 minutes, allowing the flavors to meld together.
Use an immersion blender to partially blend the soup, leaving some texture but making sure the 'undercover veggies' are blended in. Alternatively, transfer half the soup to a blender, blend until smooth, and return it to the pot.
Stir in the corn kernels and black beans. Simmer for an additional 5 minutes.
Add lime juice, and season with salt and black pepper to taste.
While the soup is simmering, lightly toast the tortilla strips in a dry skillet over medium heat or bake them at 375°F (190°C) for 5-7 minutes until crisp.
Serve the soup hot, topped with avocado slices, cilantro, and the toasted tortilla strips. Add shredded cheese or sour cream if desired.
Nutrition Facts
Calories |
1717 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.0 g | 64% | |
| Saturated Fat | 9.7 g | 48% | |
| Polyunsaturated Fat | 3.5 g | ||
| Cholesterol | 11 mg | 4% | |
| Sodium | 3679 mg | 160% | |
| Total Carbohydrate | 287.0 g | 104% | |
| Dietary Fiber | 72.3 g | 258% | |
| Total Sugars | 52.3 g | ||
| Protein | 58.1 g | 116% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 673 mg | 52% | |
| Iron | 21.3 mg | 118% | |
| Potassium | 5540 mg | 118% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
