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20 Minute Tortilla Soup

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1 tbsp (15 mL)                canola oil

1                                     onion, chopped

2 cloves                           garlic, minced

1                                     small zucchini, diced

2 tsp (10 mL)                  chili powder

½ tsp (2 mL)                   each, salt and pepper

3 cups (750 mL)             vegetable stock

1 can (28 oz/796 mL)    no-added-salt diced tomatoes

1 can (19 oz/540 mL)    black beans, drained and rinsed

1                                     large flour tortilla

2 tbsp (25 mL)                minced cilantro

                                      grated cheddar, chopped avocado to garnish

 

In a large saucepan or Dutch oven, heat oil over medium heat. Fry onion, garlic, zucchini, chili powder, salt and pepper, stirring occasionally until onion is softened, about 5 minutes.

 

Add stock, tomatoes and beans. Bring to a boil. Reduce heat, cover and simmer for 15 minutes.

 

Meanwhile, cut tortilla in half, and then crosswise in thin strips. In a large skillet, toast tortilla strips over medium-low heat, stirring often, until crisp and golden, about 8 minutes.

 

Ladle into bowls. Stir in a dash of hot pepper sauce if desired, and garnish with tortilla strips, a little shredded Cheddar, chopped avocado, and cilantro. 

 

4-6 servings

 

Recipe source: Margaret Prouse. Used with permission

 

 

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