1pasilla peppera green bell pepper works here, too, chopped
1zucchinichopped into ½ inch cubes
½ - 1teaspoonchili powderdepending on spice preferences
3cupswater or vegetable broth
1(15 oz)can of diced tomatoes
½cupof canned or frozen cornoptional
1(15 oz)can of black beans
Salt and pepper to taste
FOR SERVING (optional)
Freshly squeezed lime juice
Add oil to a pot and heat over medium heat. Once hot, add onion and garlic and saute until translucent, about five minutes, stirring frequently.
Add the peppers, zucchini, and serrano pepper and saute another 4-5 minutes.
Add the cumin and chili powder and stir to coat, continually stirring until fragrant, about 30 seconds. Next, add the water or vegetable broth and tomatoes and bring to a boil.
Reduce to a simmer and add the beans and corn, if using. Cover and simmer for 20-30 minutes. The longer it simmers, the more flavorful.
Serve with desired toppings (but definitely don’t forget about those tortilla chips!)
Sharp knife + cutting board
Minimum 2-liter pot
Bowls + spoons for serving
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