Tofu Tortilla Soup

This is my first try at adapting a chicken tortilla soup. It's tasty. The tofu works so well in the soup and it freezes perfectly. My mouth is watering just entering this in.

• Ready In: 1 hr 30 mins
• Serves: 5

Ingredients

• 1  teaspoon olive oil
• 1⁄2 medium onion (chopped)
• 2  minced garlic cloves
• 1⁄2 medium  jalapeno pepper (chopped)
• 1⁄2 medium green pepper
• 1  cup frozen corn
• 1⁄4 cup dry white wine or 1⁄4 cup water
• 1  teaspoon cumin
• 1⁄2 teaspoon chili powder
• 1⁄8 teaspoon cayenne pepper
• 28  ounces vegetable broth
• 1 (14 ounce) can diced tomatoes
• 1 (8 ounce) can tomato sauce
• 2  grilled tofu patties

• toppings

• 12  ounces monterey jack cheese (optional) or 12  ounces  Mexican blend cheese, shredded (optional)
• 1  cup corn tortilla chips, broken into pieces (optional)

Directions

1. Sauté onion, garlic, jalapeño and green pepper with olive oil in a large pot until soft.
2. Add all the rest of the ingredients except tofu to the large pot and bring to a simmer for one hour.
3. Add grilled tofu (cut into strips) to pot and simmer for two minutes.
4. Serve topped with cheese and tortilla if desired.