Bean Tortilla Soup

This is a great recipe that I adapted from a Chicken Tortilla Soup recipe. It's vegan!

• Ready In: 40 mins
• Serves: 6-8

Ingredients

• 1  large onion, diced
• 1  tablespoon olive oil
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (15 ounce) can  red beans, drained and rinsed
• 1 (15 ounce) can great northern beans, drained and rinsed
• 1 (15 ounce) can diced tomatoes
• 2 (4 ounce) cans mild green chilies
• 1 (15 ounce) can  enchilada sauce
• 2  garlic cloves, minced
• 1 (15 ounce) can vegetable broth
• 1  teaspoon cumin
• 1  teaspoon chili powder
• 1⁄4 teaspoon black pepper
• 1  bay leaf
• 10  ounces frozen corn
• 1  bunch cilantro, chopped

Directions

1. Saute onions and garlic.
2. Layer the drained beans on top of onions. Add diced tomatoes and their juice, green chilies, enchilada sauce, vegetable broth, spices and bay leaf.
3. Cook 1 of 2 ways. Slow cooker: cook on low for 6-8 hours. Pressure cooker: Cook for 3 minutes after weight starts rocking. Reduce pressure quickly.
4. Remove bay leaf. Stir in corn and cilantro.
5. Serve with tortilla strips, avocado. Optional: shredded cheese, sour cream.