Vegan Tortilla Soup

Ingredients

• 3 Tbsp. safflower oil
• 1 medium onion, diced
• 2 bell peppers (any color) finely chopped
• 4 cloves garlic, minced
• 2 Tbsp. cumin
• ¼ tsp. cayenne
• 1 28 ounce can crushed tomatoes
• 2 4 ounce cans chopped green chiles
• 1 can black beans, drained and rinsed
• 2 cups frozen corn
• 2 Tbsp. lime juice
• 4 cups vegetable broth
• 4 corn tortillas cut into ½ inch by 3 inch strips
• 1 avocado, sliced (or guacamole)

Instructions

1. In a large stock pot, heat oil over medium heat.
2. Add onion, peppers, and garlic; sauté until vegetables are tender (about 5 minutes).
3. Add cumin, cayenne, tomatoes, green chiles, black beans, corn, lime juice, and vegetable broth.
4. Season with salt and pepper to tasted.
5. Bring soup to a boil, then reduce to low heat and simmer for 30 minutes.
6. In the mean time, place tortilla strips on a cookie sheet.
7. Bake at 350 degrees until strips are crisp (about 10 minutes).
8. Serve soup with tortilla strips and avocado or guacamole on top.