Tortilla Soup

I like to make soup for lunch on Thanksgiving day. It gives us something to fill up on in the hopes of not overeating later on at the dinner. The best thing about this soup is that it is so customizable which makes it perfect for a large group. Depending on the toppings used, it can be vegan, gluten free, spicy, vegetarian, etc.


2 zucchini, diced

1 can (15 oz) corn

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) diced tomatoes, drained

2 quarts vegetable broth

Diced red, yellow, orange and green bell peppers

1 medium yellow onion, diced

2 cloves garlic, minced

1 small can diced green chilis

1 tsp cumin

½ tsp chili powder

½ tsp onion powder

Salt and pepper to taste

Toppings :

diced avocado

tortilla strips

lime wedges

sliced green onions


Sour cream

Black olives

Shredded chicken


Sauté the garlic, onions, zucchini and peppers in ¼ cup of vegetable broth in a large soup pot until tender. Add the remaining ingredients and bring to a boil. Turn heat to low and let simmer 30 minutes, uncovered.

One comment

  1. The Costa Rica Dream Journal · November 9, 2017

    Mmmm I have to try this one !!

    Liked by 1 person

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