Enough pictures let’s get to the recipe already? K!
Guys. Guys. Listen. This soup is delicious. Are you listening? New Hunt house staple, for sure. We downed it, all of us. Parker even. Steve had to be cut off at three bowls. William and Lindsey gave it two thumbs up… or, one thumb up from each of them, I guess?
What I’m trying to say is that it’s really, really good. No wacky ingredients. Healthy. Delicious. Easy. Done. We had it a few weeks ago at our friends’ home. He is known for his cooking (hey Ryan!) and this meal was no exception. And for the record, fall and winter food beats all the other seasons times ten. Like a kick in the pants! It’s definitely one of my favorite changes as I head into the cooler weather.
Make it and then come back and thank me later.
Tortilla Soup
serves 6-8
olive oil
1 onion
2 bell peppers (any color, but I used red)
1 zucchini
1 t cumin
1 t poultry seasoning
1/2 t chili powder
1 1/2 t salt
freshly ground black pepper to taste
2 cups frozen corn kernels (or fresh if in season)
1-2 cups black beans (I used 2!)
3 cloves garlic
1 28-oz. can stewed tomatoes
1 8-oz. can tomato sauce
2 1/2 c vegetable broth (I had homemade chicken stock, so I used that)Chop the onions, peppers, zucchini into 1/2″ pieces. Dice the garlic.
Heat the oil over medium heat in a large soup pot. Toss in onions and saute. After a couple minutes add peppers and zucchini. Flavor with spices and stir every few minutes until they soften.
Add frozen corn (it’ll defrost quickly) and garlic. Once corn is heated up, add the tomatoes and sauce, black beans, and broth. Bring to a boil then turn heat to low. Simmer until you’re ready to eat.
1 onion
2 bell peppers (any color, but I used red)
1 zucchini
1 t cumin
1 t poultry seasoning
1/2 t chili powder
1 1/2 t salt
freshly ground black pepper to taste
2 cups frozen corn kernels (or fresh if in season)
1-2 cups black beans (I used 2!)
3 cloves garlic
1 28-oz. can stewed tomatoes
1 8-oz. can tomato sauce
2 1/2 c vegetable broth (I had homemade chicken stock, so I used that)Chop the onions, peppers, zucchini into 1/2″ pieces. Dice the garlic.
Heat the oil over medium heat in a large soup pot. Toss in onions and saute. After a couple minutes add peppers and zucchini. Flavor with spices and stir every few minutes until they soften.
Add frozen corn (it’ll defrost quickly) and garlic. Once corn is heated up, add the tomatoes and sauce, black beans, and broth. Bring to a boil then turn heat to low. Simmer until you’re ready to eat.
Garnish with crumbled tortilla chips, cheese, and sour cream.
(And, if you’re feeling fancy, avocado and cilantro too! We didn’t have those…)
The chips get soft and a bit soggy and the cheese gives it a salty bite. And sour cream? Well,
let’s just say we need to replenish our supply every few days…
And! You could add chicken if you wanted. I added some, shredded-style, because it was ready to go in the fridge from a crockpot meal the day before. The soup certainly didn’t suffer for it…
It’s soooooo yummy.
Kate {motleymama.com} says
Pinnnning
Bree says
Ohh this sounds/looks delish. Still looking for dinners later this week, but this may fill the void!
jackie says
My gosh, yes. Thank you!
Robyn says
dinner next week
melifaif says
It looks and sound oh so yummy!!! Mmmmm….
Heather Boothe says
Ok stupid question….."t" is for teaspoon and "T" would be for tablespoon right??
Dancing Branflake says
Your recipes are always stellar. Perfect soup for fall.
Lauren says
Hi, first time commenter! I have been reading your blog almost since the very beginning (STALKER ALERT), but didn't have a blog so I never commented before. I feel as though commenting without a blog is kind of like going to a dog park just to pet other peoples dogs and be THAT WEIRD GIRL. WHY IS SHE HERE? Well, I finally started a blog so I garnered some courage to let you know that you inspire me, make me laugh, and now you're going to make me make some tortilla soup. Because I have made the tamale pie and blueberry yogurt cake several times and girl, you have got some seriously smart tastebuds. Anyway, hi. I'm Lauren and I'm no longer a closet Bridget fan.
{annie_loo} @ The Farrar Four says
Oooo! That sounds DELISH! Just pinned it! 😉
Mary Beth says
Bridget! I love your recipes! Have I told you you changed my life with that linguine dish with squash and zucchini? Seriously. And no pressure. But we just started a brand new recipe swap at Annapolis. You should link up. Just sayin.
Stephanus Sonata says
Very nice, thanks for the information.
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bridget says
@heather, yes!
@lauren, you are so funny. the dog park analogy! hahaha. thank you for coming out of hiding 🙂 so glad to have you! and yes! tell me if you like this recipe!
@mary beth, ah! i'll have to check it out! i love me some recipes.
v.jack says
pinned it!!
Camila Carneiro says
Hello! New follower right here 🙂 I was reading your older posts and gotta say that I loved your sense of humour… and you've got yourself a beautiful family!
Anyways, I'm a soup lover.. My sister says it's old people's food and that I'll be sick of it by the time I get old. I feel sorry for her cause you know, she's missing out on the good stuff.
Thank you for the recipe, I hope I find all the ingredients where I live 😉
Heather Boothe says
I'm back again today to say, I just made this for dinner and it was SO SCRUMPTIOUS! I left out the chicken and used more bell peppers and zucchini just because…..once it's loaded up with cheese, tortilla chips, and sour cream (holla!) I couldn't get enough. I too had to stop myself after a few bowls. Thanks Bridget!!
Kelly L says
I wonder if I could make this in the crockpot while I am working…..what do you think?
Lea Anne says
I made this vegetarian-style tonight for dinner, and it was super delicious. Even my meat-eating husband approved!
Liz says
Ugh I wish I had this for dinner tonight! Looks amazeballs and I think I have everything to make it tomorrow night!!
bridget says
@kelly, i think it could be done but the zucchini and peppers might get too mushy?? add them towards the end?
@heather + @lea anne, YES! i love that you guys already made it and loved it!
Marshall says
YES. I want to come over for some of that! Looks and sounds (and reads) amazing. I have a black bean enchilada soup in the crockpot right now but yours sounds waay better.
Michelle says
Oh yum. I made something very similar a few months ago and it was to die for. Obviously I will try your recipe too, because if it's anything like your black bean burger recipe, I will love it.
Shannon says
Thanks for the recipe! Made this tonight and it was really good even after I goofed.
Accidently dumped in a 28oz can of crushed tomatoes so it ended up more tomato saucy than chunky, but the taste was still really good anyway.
Always looking for good recipes. Thanks! YUM!
Rachel says
Currently eating a left bowl of this as salsa. Heaven
WhitMc says
Hooray for comfort food that doesn't take 3 hours to make! I am going to make this one tomorrow. YUM.
Meghan says
Ohhhh yum! I made this soup and it was soooo tasty! I have been wanting to make tortilla soup for ages (and pinned all sorts of fancy ones), but I always found something wrong with them. Like green bell peppers or something. Not this recipe. It was awesome and I have decided to make it for Halloween night every year, starting this year, as a tradition. Thanks for sharing!
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