When Tim and I ran the St Patrick's Day 5K, we were rewarded with a delicious cup of tortilla soup from Qdoba, which happened to be vegan- score! It was literally the most delicious thing I ate that day, and I wanted to try to recreate it at home!
Luckily, it was super easy to make and actually tastes just like the restaurants!
- 1 medium onion, chopped
- 2 cloves minced garlic
- 1 tbsp tomato paste
- 1 tsp cumin
- 3/4 tsp chili powder
- 4 cup vegetable broth
- 1 can black beans, drained and rinsed
- 2 zucchinis, chopped
- minced jalapeno (optional)
- tortilla chips, crumbled
Saute the onion and garlic with some oil over medium-low heat for about five minutes.
Add in the tomato paste, cumin, and chili powder, and stir to combine and "warm" the spices.
Add the vegetable broth and stir well. Simmer for about 15 minutes so the flavors can combine.
Add the black beans, zucchini, and jalapeno, if desired. Simmer for another five minutes.
Serve with tortilla chips on top!
If you want to make it a real Mexican feast, serve this soup as an appetizer along with tacos and rice and beans!