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Easy Vegetarian Tortilla Soup

To cut down on the cook time, use white rice instead of brown - it will only take 15 minutes to become tender!
Author Phoebe Lapine

Ingredients

  • 1 medium yellow onion finely diced
  • 3 garlic cloves
  • 1/2 teaspoon cumin
  • 1 16- ounce jar medium salsa I like Green Mountain Gringo
  • 1 quart vegetable stock
  • 1/2 teaspoon salt
  • 1/4 cup brown rice
  • 1/2 cup black beans
  • 1/2 cup fresh canned, or frozen corn
  • 1/4 cup roughly chopped cilantro leaves
  • 1 cup crushed tortilla chips
  • 1 avocado optional, diced
  • 1/4 cup jack or mild cheddar cheese optional
  • 1 limes optional, cut into wedges

Instructions

  • In a medium Dutch oven, saute the onion in 1 tablespoon of olive oil over medium heat until translucent, about 5 minutes. Add the garlic and the cumin, and saute for another 2 minutes until fragrant.
  • Add the salsa to the pot along with the veggie stock and the salt. Bring to a boil. Stir in the rice and the beans. Turn the heat down to medium-low, cover and cook for 35-40 minutes, until the rice is tender. Stir in the corn and the cilantro, and taste for seasoning. Stir in half of the crushed tortilla chips.
  • Ladle the soup into bowls or mugs, and top with the remaining tortilla chips, lime wedges, avocado and cheese (if using). Enjoy!