Hormone-Friendly Tortilla Soup
Ingredients
- 1 tbsp avocado oil
- 1 small red onion, diced
- 4 cloves garlic, minced
- 1 red bell pepper, diced
- 1 zucchini, chopped
- 1 cup corn kernels (fresh or frozen)
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) pinto beans, drained and rinsed
- 1 can (15 oz) fire-roasted tomatoes (or regular diced tomatoes for less heat)
- 4 cups vegetable broth
- 1 tsp cumin
- 1 tsp smoked paprika
- ½ tsp chili powder
- ½ tsp dried oregano
- salt & pepper, to taste
- Juice of 1 lime
Optional Toppings:
- Tortilla strips or crushed chips
- Sliced avocado
- Fresh cilantro
- Chopped green onions
Instructions
- In a large pot, heat avocado oil. Sauté onion and garlic for 3-4 minutes until soft.
- Add bell pepper, zucchini, and corn. Cook 5 minutes until just tender.
- Stir in cumin, smoked paprika, chili powder, and oregano. Add tomatoes, black beans, pinto beans, and broth.
- Bring to a boil, then reduce heat and simmer 15–20 minutes.
- Stir in lime juice, and add salt and pepper to taste. Ladle into bowls and top with baked tortilla strips and your favorite toppings.
Notes
Nutrition Information: Recipe yields: 3 servings, Per serving: Calories: 411, Carbohydrates: 72g, Protein: 20g, Fat: 7g, Saturated Fat: 0.9g, Fiber: 22g, Sugar: 11g, Cholesterol: 0mg
**Please note: These nutrition facts are provided as an estimate and may vary depending on your ingredients. Check product labels or use an online calculator for additional accuracy.