Ingredients
Equipment
small soup pot
Cooking Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and cook until soft, about 5 minutes.
- Stir in garlic, bell pepper, and zucchini and cook for 3-4 minutes.
- Add cumin, smoked paprika, salt, and pepper and stir well.
- Add diced tomatoes and vegetable broth. Bring to a simmer.
- Stir in corn and black beans and cook for 20 minutes.
- Add tortilla strips and simmer for 5 minutes more until slightly softened.
- Taste and adjust seasoning before serving.
Nutrition
Notes
Garnish with avocado or cilantro if desired.
Use baked tortilla strips for extra texture if preferred.
Keeps well refrigerated for up to 3 days.