Veggie Tortilla Soup
I did not add any spice so my kids would eat it. Could add jalapeño or cayenne to spice it up.
Olive oil
2T butter
1 onion- diced
1 bell pepper - diced
3 cloves garlic - minced
2 cans black beans - drained and rinsed
2 cans pinto beans - drained and rinsed
1 28oz can diced fired roasted tomatoes with juice
6 cups chicken broth (or vegetable)
3/4 cup frozen corn
2 T flour
2 tsp cumin
2 tsp chili powder
1/2 tsp lemon pepper
2 tsp Worcestershire sauce
1/2-1 tsp salt
1/2 cup 1/2 and 1/2
4 corn tortillas- cut in 16 wedges each
1. In a large Dutch oven, sauté peppers and onions in olive oil for 5-7 minutes. Add garlic and sauté 1 minute.
2. Add 2T butter until melted. Sprinkle flour and mix until no longer white.
3. Add chicken broth and mix thoroughly.
4. Add remaining ingredients except milk and tortillas. Simmer 45 minutes.
5. Add milk and corn tortillas. Simmer additional 10-15 minutes.
6. Serve topped with diced avocado, shredded cheese and Greek yogurt/sour cream.
