Spicy Mexican Tortilla Soup

Ingredients

• 1 small Onion or Leek
• 3 cloves Garlic ((minced))
• 1/2 Red Bell Pepper ((diced))
• 1/2 Green Bell Pepper ((diced))
• 2 Chipotle Peppers in Adobo Sauce ((diced))
• 1/2 tsp Cumin
• 1/2 tsp Mexican Oregano
• 1/2 tsp Chili Powder
• 1/2 tsp Paprika
• 1/4 tsp Salt
• 1/4 tsp Pepper
• 1 cup Chunky Salsa
• 2 cans Fire Roasted Tomatoes ((15 oz ea))
• 2 cups Vegetable Broth ((low sodium))
• 2 cans Black Beans ((15 oz ea))
• 5 Corn Tortillas
• Avocado ((optional))
• Chopped Green Onions ((optional))
• Lime Wedges ((optional))
• Vegan Sour Cream ((optional))

Instructions

1. 1

   Chop leek and mince garlic and add to large soup pot.

2. 2

   Saute in a little veggie broth until softened.

3. 3

   Add Bell Peppers and Chipotle Peppers and simmer until softened.

4. 4

   Add all spices and stir well.

5. 5

   Add Salsa.

6. 6

   Add Tomatoes (with juice)

7. 7

   Add Veggie Broth

8. 8

   Bring to a simmer and stir well

9. 9

   Drain beans and add to pot

10. 10

    Simmer 15-20 minutes ir until heated through.

11. 11

    --- Tortilla Strips ---

12. 12

    Preheat oven to 375 degrees

13. 13

    Cut Corn Tortillas into 1/2" wide strips

14. 14

    Add strips to a plastic bag or paper sack and toss with spices if desired (optional but good - chile powder, cumin, garlic powder, onion powder, garlic salt etc. I used 1/2 tsp each with a little broth to help them stick)

15. 15

    Lay strips onto cookie sheet and bake for 8-10 minutes

16. 16

    Toss occasionally to ensure even crisping.