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veggie-packed tortilla soup

Veggie-Packed Tortilla Soup Recipe

Maggie Tate
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Course Soup
Cuisine Tex-Mex
Servings 4 servings

Ingredients
  

For the base:

  • 1 cup broth (veggie, chicken, or beef)
  • 1 Roma tomato, halved
  • 1 carrot, halved
  • ½ celery stalk
  • 1 inch slice onion
  • 1 garlic clove
  • 1 inch slice zucchini
  • 1 inch slice red pepper
  • 1 inch slice green cabbage
  • 1 medium mushroom of choice
  • 1 tsp. taco seasoning
  • Cumin, to taste
  • Salt and black pepper, to taste
  • ⅛ cup salsa verde

For the toppings:

  • Cooked chicken, chopped
  • Black or pinto beans
  • Jalapeño, sliced
  • Avocado, sliced
  • Corn
  • Shredded cheese
  • Tortilla chips
  • Cilantro, chopped
  • Lime wedges

Instructions
 

  • Begin by making the soup base. Add all ingredients for base in a high-speed blender and blend until smooth or desired consistency. Pour into a large pot and heat to a simmer.
  • Meanwhile, fill individual bowls with toppings of choice. After simmering for about 15 minutes, ladle broth into bowls.
  • Garnish with cilantro and a squeeze of fresh lime.
Keyword tortilla chips, vegetables, veggie-packed tortilla soup, veggies