Vegetable Tortilla Soup

Serves 8

Prep time: 15 minutes

Cook time: 30 minutes

I love making this dish and having it ready for the girls after we build a snowman during the long winters here in North Dakota. And it’s the kind of satisfying meal that tastes even better the next day.

“Our sins are nothing but a grain of sand along the great mountain of the mercy of God.” – Saint John Vianney

Ingredients

• 3 Tablespoons olive oil
• 1 yellow onion, diced
• 10 baby carrots, diced
• 3 celery stalks, diced
• 1 green bell pepper, diced
• 1 teaspoon salt
• 2 Tablespoons minced garlic
• 2 Tablespoons minced serrano peppers (optional for extra spicy)
• 2 teaspoons cumin
• 1 teaspoon ground coriander
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon celery salt
• 1 15-ounce can seasoned black beans
• 1 15-ounce can fire-roasted diced tomatoes
• 1 15-ounce can cream-style corn
• 6 cups vegetable broth
• 8 ounces corn tortillas, halved and cut into short ¼-inch strips
• 2 cups Monterey Jack cheese
• 1 cup sour cream
• 1 fresh lime, cut into wedges

Instructions

1. Preheat oven to 400 degrees F,
2. Spread tortilla strips on a baking sheet, season with salt, and bake for 10 minutes.
3. Meanwhile, in a large pot, heat olive oil over medium-high heat.
4. Add onion, carrots, celery, green bell pepper, and salt and sauté for 7 minutes, stirring often.
5. Add the garlic and serrano peppers and sauté for 3 minutes.
6. Add the cumin, coriander, paprika, oregano, celery salt, black beans, diced tomatoes, corn, vegetable broth, and tortilla strips. Stir well, bring to a boil, then reduce heat to medium-low and simmer, uncovered, for 20 minutes. 
7. Ladle the soup into bowls and top with 2 Tablespoons each crispy tortilla chips, cheese, sour cream, and a lime wedge.