Vegetarian Sopa Poblano with Avocados
This recipe is a kid-friendly favorite! Between mixing in the avocado and cheese toppings and dipping bread or tortilla chips in the broth, there are so many fun ways to interact with the meal. If you want a more traditional version, sauté 1/2 lb. of diced pork before adding the other ingredients. For a more Southwestern version, stir in cooked shredded chicken and/or tortilla strips.
- 1 Tbsp. canola or vegetable oil
- 1 yellow onion finely chopped
- 2 cloves garlic minced, about 1 tsp.
- 1 zucchini or use 3 carrots, finely chopped (about 2 cups)
- 1 1/2 cups frozen corn kernels thawed
- 15 oz. can pinto beans with their liquid, or drain the liquid and replace with 1/2of water, chicken, or vegetable broth
- 4 oz. canned diced green chilies with their liquid
- 1/2 tsp. ground cumin
- 6 cups reduced-sodium chicken or vegetable broth
- 5 1/2 oz. tomato juice or V8 juice
- 2 avocados peeled and cubed, for serving
- 1 lime for serving
- 1 cup shredded Monterey Jack cheese or Mexican blend for serving (optional)
- Heat a large heavy pot, such as a Dutch oven, over medium heat.
- When it is hot, add the oil, then the onions, and sauté them for about 3 minutes until they are translucent.
- Add the garlic and sauté it for about 1 minute, then stir in the zucchini, corn, beans, chilies and cumin, and cook for 2 more minutes.
- Add the broth and tomato juice or V8, bring it to a boil, and simmer it for 15 minutes.
- Meanwhile, put the avocados in a bowl and squeeze a little lime juice on them to keep them from turning brown. Put the cheese in a separate serving bowl. Cut the remaining lime into wedges for serving with the soup, if desired.
- Remove the soup from the heat, season it with salt and pepper to taste, and serve it topped with the avocados and cheese, or refrigerate it for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions
- Increase the tomato/V8 juice to 8 oz. Place all ingredients except the avocados, lime and cheese into the slow cooker and cook on low for 8 – 10 hours or on high for 3 hours. Serve topped with avocados, cheese and lime. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Do Ahead or Delegate: Chop the onion and zucchini, peel the garlic, thaw the corn, juice half the lime and cut the remaining half into wedges, shred the cheese if necessary and refrigerate, or fully prepare and refrigerate or freeze the soup. Scramble Flavor Booster: Serve it with hot pepper sauce, such as Tabasco, and/or use spicy V8 juice. Tip: Want to try to avoid a case of the munchies in the afternoon? Include a little avocado on your sandwich or salad at lunchtime. According to a recent study in Nutrition Journal, people who incorporated half an avocado into their lunch reporting feeling over 25 percent more satisfied three hours later than those who didn’t eat avocado. Avocado is high in monounsaturated fats and fiber and this may help contribute to the feelings of fullness. Video: Watch Jessica make it on Facebook Live! Nutritional Information Per Serving (% based upon daily values): Calories 299, Total Fat: 16g, 25%; Saturated Fat: 5g, 26%; Cholesterol: 17mg, 5.5%; Sodium: 401mg, 16.5%; Total Carbohydrate: 59g, 10.5%; Dietary Fiber: 9g, 36.5%; Sugar: 7g; Protein: 15g Want to make beans from scratch? Check out our post on how to make beans in the slow cooker or Instant Pot pressure cooker. Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
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