Veggie Tortilla Soup
2 cups vegetable broth
28 oz diced tomatoes
1 jalapeno- diced
1 green pepper- diced
1 cup corn (canned or frozen)
2 cloved garlic- minced
14 oz black beans- rinsed, drained
1 tbs cumin
1 tsp salt (add more to taste)
1 tsp paprika
1 cup tortilla strips(or 4 tortillas cut into strips, bake 10 min)
option garnishes: cilantro, avocado, sour cream
IF you are baking your tortillas instead of using store bought tortilla strips: Heat oven to 400F. Slice tortillas into strips and coat with a little oil and a pinch of salt. Bake for 15 mins (or air fry 400F 10 mins) until tortilla strips are crispy.
Add oil to a deep sauce pan and heat on medium. Add in onions, peppers, and cook while stirring for about 5 minutes.
Add garlic and spices. Cook for 1 more minute.
Add in diced tomatoes and broth. Bring to a boil, then reduce to a simmer. Simmer for 10 minutes.
Optional: Add half to a blender and blend, then return to pot. Or, mash half. This is if you want a thicker consistency.
Add in black beans and corn. Simmer for another 5 minutes.
Add half of your tortilla strips and stir, while cooking for another 1 minute.
Serve immediately. Top with rest of tortilla strips and other garnishes of your choice!