Vegan Tortilla Soup

Name: Vegan Tortilla Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 big pot, 6 serving(s)
Ingredients: 1 tablespoon olive oil; 1 1/2 cups chopped onions; 2 garlic cloves, minced; 2 bell peppers, chopped; 1 (1 lb) bag frozen corn; 1/2 cup green onion, chopped; 3 tablespoons ground cumin; 1 (28 ounce) can crushed tomatoes; 1 (8 ounce) can Rotel tomatoes & chilies, drained (optional); 3 cups vegetable broth; 1 1/2-2 cups cooked black beans (or beans of choice); salt, pepper & crushed red chili pepper, to taste; corn tortilla strips

Submitted by rani.jarrell

"A perfect fall soup."

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Ready In:: 40mins
Ingredients:: 13
Yields:: 1 big pot
Serves:: 6

ingredients

1 tablespoon olive oil
1 ¹⁄₂ cups chopped onions
2 garlic cloves, minced
2 bell peppers, chopped
1 (1 lb) bag frozen corn
¹⁄₂ cup green onion, chopped
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
1 (8 ounce) can Rotel tomatoes & chilies, drained (optional)
3 cups vegetable broth
1 ¹⁄₂ - 2 cups cooked black beans (or beans of choice)
salt, pepper & crushed red chili pepper, to taste
corn tortilla strips

directions

1. In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes.
2. Meanwhile, chop the peppers, green onion. Add the veggies into the pot and sauté for another 5-10 minutes.
3. Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. Stir in drained and rinsed beans just before serving.
4. After the soup simmers, ladle into bowls, and top tortilla strips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.