Vegan Tortilla Soup

A perfect fall soup.

• Ready In: 40 mins
• Serves: 6
• Yields: 1 big pot

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. 1. In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes.
2. 2. Meanwhile, chop the peppers, green onion. Add the veggies into the pot and sauté for another 5-10 minutes.
3. 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. 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.