Ingredients
The following ingredients have 10 Servings
- 1 tablespoon olive oil
- 3 bell peppers
- 1/2 red onion (diced)
- 1 jalapeño (seeded and diced)
- 3 cloves garlic (minced or pressed)
- 2 tablespoons ground cumin
- 1/2 teaspoon dried oregano
- 1/4 teaspoon cayenne pepper
- 1 (28 oz) can diced tomatoes
- 2 (4 oz) cans mild diced green chile pepper
- 8 cups vegetable broth
- 1 (15 oz) can corn (drained)
- 2 (15 oz) cans black beans (rinsed and drained)
- 1 zucchini (diced)
- salt (to taste)
- lime juice
- avocado
- Cilantro
- tortilla strips
- cheese
- Sour cream
Instruction
- Heat oil over medium heat in a large soup pot.
- Add in diced bell peppers, red onion, jalapeno, and a touch of salt.
- Cook for 5 minutes, stirring occasionally.
- Add in minced garlic and spices (ground cumin, oregano, cayenne).
- Stir and cook for 60 seconds.
- Add in diced tomatoes, green chiles, and vegetable broth.
- Turn the heat up to high and bring to a boil.
- Lower the heat, cover, and simmer for 10 minutes.
- Add in beans, corn, and diced zucchini.
- Re-cover and simmer for another 15 more minutes, or until the zucchini is tender.
- Serve immediately with optional toppings!
