Garden Tortilla Soup

Total Time: 1 hr Preparation Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 1 red sweet bell pepper
• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 6 cloves garlic, minced
• 2 medium zucchini, quartered and diced
• 1 (49 1/2 ounce) can chicken broth
• 2 tablespoons mild chili powder
• 2 teaspoons ground cumin
• 2 (14 1/2 ounce) cans diced tomatoes
• 1 (8 ounce) can tomato sauce
• 2 tablespoons chopped green chilies
• 1 teaspoon worcestershire sauce
• 1 (15 ounce) can black beans, rinsed and drained
• 1 cup frozen sweet corn
• 1/2 lime, juice of
• 2 tablespoons chopped fresh cilantro
• 3 corn tortillas, quartered and sliced into thin strips
• 1 cup shredded cheddar cheese (optional)
• tortilla chips (optional)

Recipe

• 1 preheat broiler and line baking pan with aluminum foil; broil red pepper on all sides until black and charred then place in a bowl under plastic wrap to cool and rest for 15 minutes.
• 2 remove charred skin from red pepper; discard core; chop pepper and set aside.
• 3 in a deep pot heat oil and saute onion and garlic until onion is transparent; add zucchini and cook for 30 seconds more.
• 4 add broth, chili powder, cumin, diced tomatoes, tomato sauce, chopped green chilies, worcestershire sauce and roasted red pepper to the pot, bringing to a boil before lowering heat and covering pot.
• 5 simmer 20 minutes, stirring occasionally, then add black beans, sweet corn, lime juice, cilantro, and tortilla strips and simmer 10 minutes more.
• 6 serve garnished with cheese and tortilla chips, if desired.