This was one of those great weekday dinners that takes maybe 30 minutes to throw together. And a lot of that is cooking, so you can be doing other things. Like watching endless episodes of Parks and Rec, as I have been doing ever since we finally got Netflix. If only we had a TV in the kitchen so I could watch while I chopped vegetables.
Admittedly, the best part of this soup is the toppings. I went with avocado, cheddar cheese, crushed chips and lime. When my friend Melissa made this soup for me, she also served it with sour cream, but I have a bad habit of buying huge tubs of sour cream and using only a few tablespoons before it goes bad, so I decided to skip it this time.
Super Quick Tortilla Soup
- 1 white onion
- 3 medium carrots, diced
- 4 stalks of celery, diced (psst! If you’ve made yourself some vegetarian shepherds pie recently, you’ll probably have some leftover carrots and celery!)
- 1 tbsp olive oil
- 3 cloves of garlic, minced
- 1 jalapeno, diced
- 1 tsp cumin
- 1 tsp chili powder
- 4 cups vegetable broth (I used a bouillon cube out of laziness)
- 3 tomatoes, diced
- 1 can black beans
- salt and pepper to taste
- diced avocado
- grated cheddar cheese
- slightly crushed tortilla chips
- lime slices
Heat the olive oil in a large pot over medium heat. Add the onions, celery and carrots and cook until the onions are translucent, stirring a few times. Add the garlic, jalapeno and the spices. Cook for a few more minutes, then add the broth, tomatoes and black beans.
Simmer for about 15 minutes over medium-low heat, until the flavours start to meld together and the carrots are soft (I like to taste it often to check the seasoning as well). Serve with a variety of toppings.