Vegetarian Tortilla Soup

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 red onion (chopped)
• 3 cloves garlic (minced)
• 2 teaspoons ground cumin
• 1 1/2 teaspoons chili powder
• 1 teaspoon smoked paprika
• 1.5 lbs. sweet potato (about 2 medium, peeled, and cut into 1" cubes)
• 1 red bell pepper (seeded and chopped)
• 1 jalapeno (seeded and chopped)
• 1 cup corn (fresh or frozen)
• 5 cups vegetable broth
• 15 ounces black beans (rinsed and drained)
• 14 ounces fire roasted diced tomatoes
• 1 lime (plus more for serving (optional))
• 1/4 cup cilantro
• salt and pepper (to taste)
• 2 tablespoons olive oil
• 2 corn tortillas sliced into strips

Instructions

1. 1

   saute aromatics: Heat the olive oil in a large pot or Dutch oven over medium heat. Add the onion and sauté until softened, about 5 minutes. Add the garlic and spices and cook for 30 seconds longer.

2. 2

   cook soup: Add the sweet potato, red bell pepper, jalapeño, and corn and sauté for 2-3 minutes. Add the veggie broth, black beans, diced tomatoes, and salt and pepper to taste and bring to a boil. Once boiling, reduce heat to medium low and simmer for 15-20 minutes until the potatoes are tender.

3. 3

   add lime and cilantro: Remove from heat and add the lime juice, cilantro, and adjust the seasoning if necessary. Serve warm with tortilla chips and lime wedges. Enjoy!

4. 4

   --- Optional: Prepare the tortilla strips while the soup cooks ---

5. 5

   bake tortilla chips: Preheat the oven to 400 degrees. Toss the tortilla strips with the olive oil and salt, to taste. Bake in an even layer for 5 minutes or until golden and crispy.