White Bean Tortilla Soup

This recipe combines the warm comfort of soup with the robust flavors and hearty profile of vegetarian enchiladas. The milk and Greek yogurt ensure the result is creamy, and the crunchy tortilla strips and pieces of avocado add an extra depth of texture and flavor. This soup makes a great addition to your fall repertoire, and is simple to make!

Recipe from Dishing out Health.

-1 onion, diced
-1 green bell pepper, chopped
-1 poblano pepper, chopped
-4 garlic cloves, minced
-1 tablespoon ground cumin
-1 1/4 teaspoon salt
-1 teaspoon chili powder
-1/2 teaspoon black pepper
-3 tablespoons all-purpose flour
-3 cups vegetable broth
-2 cups milk
-2 cans cannellini beans
-1 can chopped green chiles
-1 cup corn
-1/2 cup plain Greek yogurt
-1 avocado, cubed
-Tortilla strips (salad dressing aisle) to serve

Add a tablespoon of cooking oil to a large pot, and set on the stove at medium heat. When the pan is warm, add the onion and peppers. Cook, stirring for about 10 minutes. Then, add the garlic and cook for another 1-2 minutes. Repeat with the cumin, salt, chili powder, black pepper and green chiles for 1 minute.

Stir the flour into the ingredients in the pot to coat. After 1-2 minutes, pour broth and milk into the pot while whisking until combined. Add the beans and corn, and increase the heat just enough to bring the soup to a simmer. Simmer for 15 minutes, remove from heat and stir in the Greek yogurt.

Serve with avocado pieces and crunchy tortilla strips.


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