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Vegetable Tortilla Soup

Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course dinner, lunch, Soup
Cuisine American, Mexican
Servings 4

Ingredients
  

  • 2 tablespoons olive oil
  • 1/2 cup onion, chopped chopped
  • 4 cloves garlic, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon ground cumin
  • 2 14.5-ounce cans diced tomatoes in juice
  • 1 28-ounce can black beans
  • 1 10-ounce package frozen corn
  • 1 14.5-ounce can vegetable stock
  • 1 cup water
  • 1 cup Tostito’s Hint of Lime tortilla chips, crumbled
  • 1 tablespoon lime juice
  • 1 ripe avocado, halved, pit removed, cut into cubes
  • to taste Fresh cilantro, chopped for garnish

Instructions
 

  • In a large saucepan, heat oil over medium heat. Add chopped onion to the pan, sauté 5 minutes, or until softened, stirring frequently. Add garlic, chili powder and cumin. Cook, stirring until fragrant, about 30 more seconds.
  • Add tomatoes with their juice, black beans, corn, vegetable stock and water. Stir, and season with coarse salt and freshly ground pepper.
  • Bring soup to a boil and reduce to simmer.
  • Add tortilla chips, cook until softened, about 2 minutes. Stir in lime juice, season with salt and pepper.
  • Divide soup into 4 serving bowls. Top with avocado cubes. Garnish with fresh cilantro and additional crumbled chips, if desired.
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