Easy Vegetarian Black Bean Tortilla Soup

Quick, hearty soup with a bit of a kick. Can be made Vegan by omitting sour cream. Tame the spice down by substituting diced tomatoes for the Ro-Tel. I serve the soup with corn chips, but tri-colored tortilla strips add some visual appeal. I like to leave the black beans whole, but you can make it creamy by mashing the beans.

• Ready In: 15 mins
• Serves: 4

Ingredients

• 1⁄2 medium yellow onion, diced
• 2  tablespoons  vegetable oil
• 1 (15 ounce) can black beans, drained and rinsed
• 1 (10 ounce) can  ro-tel diced tomatoes and green chilies
• 1 (14 ounce) can vegetable broth
• 1 (15 ounce) can corn
• 1  teaspoon  garlic salt
• 2  teaspoons chili powder
• 1⁄2 teaspoon ground cumin
• 4  tablespoons sour cream (optional)
• 1  tablespoon fresh cilantro (optional)

Directions

1. Sautee onion in vegetable oil until onions turn translucent. Add vegetable broth, Ro-Tel, black beans, corn, garlic salt, chili powder, and cumin. Heat to near boiling. Serve in soup bowl and garnish with 1 tbs. of sour cream and sprinkle of fresh cilantro.