Ingredients: 2 teaspoons Extra Virgin Olive Oil,4 cloves Garlic – minced,1 Onion – diced,1/2 Pickled Jalapenos – finely chopped,1 teaspoon Cumin powder (Jeera),1/2 teaspoon Red Chilli sauce – (adjust),1 cup Sweet corn,2 Green zucchini – sliced,1/2 cup Red Yellow and Green Bell Peppers (Capsicum) – sliced to thin long strips,250 grams Canned black beans – drained and rinsed,2 Tomatoes – diced,4 cups Vegetable stock,2 cups Water,Salt – to taste,Black pepper powder – to taste,1 Onion – finely chopped,1-1/2 Tomato – finely chopped,6 cloves Garlic – minced,1/2 Pickled Jalapenos – finely chopped,Salt – to taste,Black pepper powder – to taste,50 grams Tortillas,2 Avocado – diced,Coriander (Dhania) Leaves – small bunch
Time in minutes: 50 Servings: 6 Course: Side Dish Diet: High Protein Vegetarian
Instructions: To prepare Hearty Vegetable Tortilla Soup Recipe, heat some olive oil on a medium flame until hot in a large saucepan.Add the onion, garlic, and jalapeño. Saute for about 3 minutes or until softened, stirring occasionally.Stir in the cumin, then the chopped tomatoes, zucchini, bell peppers, sweet corn, water and vegetable stock.Simmer for about 3 minutes, then add black beans and the red chilli pepper flakes.Cook for 13 minutes, or until slightly thickened, stirring occasionally.Season with salt and pepper to taste.Mix all the ingredients mentioned to prepare pico de gallo in a mixing bowl.In a soup bowl, crumble few pieces of tortilla chips roughly, add few pieces of avocado, pour 2 ladles of soup with veggies.Top it with some pico de gallo, few pieces of avocado, cilantro.Enjoy Hearty Vegetable Tortilla Soup Recipe with a crusty bread like focaccia.