Spicy Mexican Tortilla Soup

A warm spicy Mexican Tortilla Soup perfect for driving the cold winter chill away. One pot and only a few ingredients makes this a fast, healthy meal.

📝 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. 1Chop leek and mince garlic and add to large soup pot.
2. 2Saute in a little veggie broth until softened.
3. 3Add Bell Peppers and Chipotle Peppers and simmer until softened.
4. 4Add all spices and stir well.
5. 5Add Salsa.
6. 6Add Tomatoes (with juice)
7. 7Add Veggie Broth
8. 8Bring to a simmer and stir well
9. 9Drain beans and add to pot
10. 10Simmer 15-20 minutes ir until heated through.
11. 11--- Tortilla Strips ---
12. 12Preheat oven to 375 degrees
13. 13Cut Corn Tortillas into 1/2" wide strips
14. 14Add 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. 15Lay strips onto cookie sheet and bake for 8-10 minutes
16. 16Toss occasionally to ensure even crisping.