If you don’t want to follow a strictly vegan diet, this soup can be served with a little sour cream or shredded cheese on top. This recipe is also great with 1 cup shredded chicken added to it.
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)
In a large stock pot, heat oil over medium heat. Add onion, peppers, and garlic; sauté until vegetables are tender (about 5 minutes). Add cumin, cayenne, tomatoes, green chiles, black beans, corn, lime juice, and vegetable broth. Season with salt and pepper to tasted. Bring soup to a boil, then reduce to low heat and simmer for 30 minutes. In the mean time, place tortilla strips on a cookie sheet. Bake at 350 degrees until strips are crisp (about 10 minutes).
Serve soup with tortilla strips and avocado or guacamole on top.
*This soup can also be served over ½ cup cooked brown rice for a nice change-up.
