Weeknight Tortilla Soup
Pacific Foods
Pacific Foods
Recipe - Stillwater
Weeknight Tortilla Soup
Prep Time10 Minutes
Servings4
Cook Time30 Minutes
0Ingredients
2 tablespoons olive oil
½ cup diced yellow onion
1 medium zucchini, diced
3 cloves garlic, chopped
1 can (about 15 ounces) whole kernel corn, drained and rinsed
2 cans (about 15 ounces each) black beans, drained and rinsed
1 tablespoon taco seasoning mix
3 cups Pacific Foods™ Organic Vegetable Broth, Low Sodium or Regular
1 ½ cups Pacific Foods™ Organic Creamy Tomato Soup
2 tablespoons fresh lime juice
5 small corn tortilla, sliced into strips
½ cup fresh cilantro for serving
1 avocado, chopped for serving
Directions
- Heat olive oil in a large pot over medium heat. Add the onion, zucchini, garlic and corn and sauté for 5 minutes or until vegetables have softened slightly.
- Add in beans and taco seasoning and stir to combine, then add in vegetable broth and tomato soup.
- Increase heat to medium high and bring to a boil, then reduce to a low simmer for 10 minutes to warm through.
- Right before serving, stir in tortilla strips and cook another 2 minutes, until just softened.
- Remove from heat and add in lime juice, then ladle into bowls and serve with any desired toppings.
10 minutes
Prep Time
30 minutes
Cook Time
4
Servings
Shop Ingredients
Makes 4 servings
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Directions
- Heat olive oil in a large pot over medium heat. Add the onion, zucchini, garlic and corn and sauté for 5 minutes or until vegetables have softened slightly.
- Add in beans and taco seasoning and stir to combine, then add in vegetable broth and tomato soup.
- Increase heat to medium high and bring to a boil, then reduce to a low simmer for 10 minutes to warm through.
- Right before serving, stir in tortilla strips and cook another 2 minutes, until just softened.
- Remove from heat and add in lime juice, then ladle into bowls and serve with any desired toppings.