Oh, the holidays. A time of joy. Of songs. Of childrens’ laughter. Of presents. Of magic and sparkly things.
It’s easy to feel a bit weighed down during the season, despite it’s songs and magic and sparkly things. Cookies here, cookies there, leftover gravy and potatoes and ham and eggnog… so here is a healthy vegetarian (actually, vegan!) tortilla soup that’s warm, hearty, and will get you a big dose of veggies that you need to detox from all the holiday cheer.
Oh, and it’s also delicious, for all you naysayers who believe that healthy doesn’t mean delicious. I wouldn’t post a non-delicious recipe. Just sayin’ :-)
There are so many great flavors and textures in this soup. It has sweet potatoes and black beans as the base (read more about how AWESOME sweet potatoes and black beans are for your health in my sweet potato and black bean enchilada post!), with smoked paprika, cumin, and cayenne to spice things up. A small amount of masa (corn flour) added at the end gives it a toasty corn flavor and thickens it a bit. Yum yum yum.
And then, there are the fixings. No tortilla soup is complete without the fixings.
For even MORE healthiness, I tried some new things for the fixings on the soup. Tortilla soup is traditionally served with things like avocado, sour cream. and tortilla chips. When I made smoky chicken tortilla soup a while back, I topped it off with all of these things. This time, I kept the avocado (because, healthy!), and substituted the sour cream for Greek yogurt (omit for a vegan option). Delicious! Couldn’t even tell the difference. I also made homemade tortilla chips by baking them instead of frying them, like I usually do. (Of course, you can just skip this step all together and either omit them or use tortilla chips from a bag. No judgement.)
And like most of my recipes, you can make this ahead of time and reheat when it’s time to eat. You can also freeze the leftovers for another quick and easy meal!
Need some other ideas for healthy, vegetable-based meals during the holidays? Try one of these:
- This herbed quinoa and pomegranate salad from Cookie and Kate has an amazing flavor and texture combination that looks absolutely scrumptious.
- Here’s an awesome alternative to traditional gravy to have over things like mashed potatoes. Try this wild mushroom gravy from The Clean Dish.
- This butter chickpea dish from Delish Knowledge is a vegan take on a traditional Indian dish and can be made in your slow cooker. Convenience, healthiness, AND yumminess! My favorite kind of recipe :-)
- My sweet potato and black bean enchiladas use many of the same ingredients as this soup. So, you can buy the ingredients to this soup in bulk and make two healthy meals out of them!
|Healthy Vegetarian Tortilla Soup|| |
- 2 tablespoons olive oil
- 1 onion, diced
- 1 red bell pepper, diced
- 2 jalapenos, seeded and diced (leave seeds in for lots of spice!)
- 2 cloves garlic, minced
- 1 large (or two small) sweet potatoes, diced*
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- ¼ teaspoon cayenne pepper
- salt and pepper, to taste
- 6 cups broth**
- 3 cups (two small cans) black beans, rinsed and drained
- 1 cup frozen corn
- ½ cup chopped fresh cilantro
- 4 tablespoons masa (corn flour) diluted in 4 tablespoons water
- Fixings (optional): Greek Yogurt (or sour cream), sliced avocado, tortilla chips (recipe below)
- Heat olive oil in a large pot over medium-high heat.
- Add onion, red bell pepper, and jalapenos. Saute until soft.
- Add garlic; saute for one minute or until fragrant.
- Add sweet potatoes, smoked paprika, cumin, cayenne pepper, and salt and pepper. Stir to coat.
- Add broth** and bring to a boil. Cover and simmer for 15-20 minutes, or until sweet potatoes are fork-tender.
- Add beans, cilantro, corn, and diluted corn flour. Continue cooking for approximately 5 minutes, allowing the beans to warm and the masa to thicken slightly.
- Top with fixings, if desired.
- To make homemade baked tortilla chips:
- Cut 6 tortillas into small strips. In a bowl, mix with 2 tablespoons olive oil and salt to taste. Spread in an even layer on a baking sheet covered with parchment paper. Bake at 375 degrees for 10 minutes, or until chips are crispy.
** You can use vegetable broth or chicken broth for this (if you aren't vegetarian). I used turkey broth, from making homemade broth from a leftover turkey carcass after Thanksgiving.