Loaded Vegetarian Tortilla Soup

Do you live in a house divided?  You know what I mean --- vegetarians and carnivores that are co-habitating?  As a part time vegetarian who lives with a very devoted meat eater I can attest to the fact that it can be difficult to make meals that are pleasing to both of us.  

This loaded vegetarian tortilla soup is perfect for vegetarians (obviously) and with the simple addition of some shredded rotisserie chicken - it quickly becomes a meal that Ben loves as well.  

Loaded Vegetarian Tortilla Soup
2 teaspoons olive oil
1 onion, diced
1 poblano pepper, diced
3-4 garlic cloves, minced
1 serrano pepper, diced
1/2 teaspoon oregano
1/2 teaspoon cumin
1/2 teaspoon ground chipolte chili pepper
14 ounce can fire roasted tomatoes
3 cups vegetable broth
1 can  black beans, rinsed and drained
3/4 cup frozen corn kernels
1 Tablespoon oil
2 corn tortillas, cut into thin strips

Heat 2 t. oil in skillet.  Add onion, poblano, garlic and serrano.  Saute until softened. 

Sprinkle with oregano, cumin and chili powder. Season with salt and pepper. 

Add tomatoes and broth and bring to a boil.  Reduce heat and simmer 30 minutes.  Add beans and corn. ​

​Heat 1 T. oil in skillet.  Add tortilla strips and fry 30-40 seconds until browned.  Drain on paper towels. 

Divide among 4 bowls.  Top with avocado and add a few tortilla strips to each bowl.  Add a squeeze of lime juice and serve. 

Add a few handfuls of shredded rotisserie chicken to the remainder of the soup if you like. 

Ladle into bowls and serve with sliced avocado and tortilla strips.

It never fails that we have 3 or 4 days of cold weather in a row so I plan a soup night and suddenly the temperatures spike into the 60's.  Seriously, if I start craving warmer weather and sunshine, all I need to do is make a giant pot of soup.  Even though we ate this soup with the door open to cool down the kitchen, it was delicious.  This recipe is definitely worth a second look.  

Ciao!

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