Vegetarian Tortilla Soup

I’ve been enforcing encouraging “Meatless Monday” at the Jones household (and yes, I’m aware today is not Monday – although I’ll admit, I just barely know what day it is).  We don’t eat a ton of meat as it is, but I think it’s important to make a conscious decision to avoid it once/week.  I was originally craving Chicken Tortilla Soup, but felt that with the right spices and ingredients, this soup would flourish without chicken.  I was right.  This Vegetarian Tortilla Soup was a huge hit and full of flavor.  It’s super easy to make – it’s a real crowd-pleaser.

Ingredients
1 green pepper, diced
1 red pepper, diced
1 large onion, diced
1 can (12 oz) corn
2 cans (24 oz) black beans
2 containers (32 oz) Vegetable broth
1 large can (15 oz), diced tomatoes
1 can (4 oz) diced chilies {I use mild}
3 -4 cloves of garlic
1-2 limes, juice
Handful of fresh, chopped cilantro

Spices {be bold, add or substitute spices as desired}
Cumin
Paprika
Chili Powder
Garlic Powder
Oregano
Salt & Pepper
Nature’s Seasoning
Chili & Smoked Sea Salt grinder {Trader Joe’s}

Directions
In a large pot, over medium heat, saute onion, red pepper, and green pepper until soft.  Add garlic, fresh cilantro, and spices, cook for 2-3 minutes.  Add the green chilies, diced tomatoes, corn, black beans, juice from 1 lime, and vegetable broth.  Cook until warmed through.

Serve in bowls garished with avocado, mexican cheese, tortilla chips and lime wedge.
{other toppings include: sour cream, hot sauce, cilantro}

Enjoy!

{recipe was adapted, and made my own, from various recipes that I found online}

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