Vegan Tortilla Soup

• 1 tablespoon olive oil
• 1 12 cups chopped onions
• 2 garlic cloves, minced
• 2 bell peppers, chopped
• 1 (1 lb) bag frozen corn
• 12 cup green onion, chopped
• 3 tablespoons ground cumin
• 1 (28 ounce) can crushed tomatoes
• 1 (8 ounce) can Rotel tomatoes & chilies, drained (optional)
• 3 cups vegetable broth
• 1 12-2 cups cooked black beans (or beans of choice)
• salt, pepper & crushed red chili pepper, to taste
• corn tortilla strips

1. 1.
2. In a large pot over medium to low heat, add the olive oil, onion, and garlic.
3. Saute for about 5 minutes.
4. 2.
5. Meanwhile, chop the peppers, green onion.
6. Add the veggies into the pot and saute for another 5-10 minutes.
7. 3.
8. Add in the crushed tomatoes, cumin, broth, and chia seeds.
9. Stir well and season with salt and pepper.
10. Simmer on low-medium heat for 25-30 minutes.
11. Stir in drained and rinsed beans just before serving.
12. 4.
13. After the soup simmers, ladle into bowls, and top tortilla strips.
14. Serve immediately.
15. Keeps in fridge for up to 5 days or can be frozen for 1 month.

olive oil, onions, garlic, bell peppers, corn, green onion, ground cumin, tomatoes, tomatoes, vegetable broth, black beans, salt, corn tortilla

Taken from www.food.com/recipe/vegan-tortilla-soup-511023 (may not work)