Vegetarian Tortilla Soup

• 1-2 tbsp olive oil
• 1 onion - chopped
• 3 cloves of garlic - minced
• 1 tbsp tomato paste
• 1 tsp cumin
• 3/4 tsp chilli powder
• 4 cups broth
• 15 oz can black beans - rinsed
• 15 oz can chick peas - rinsed
• 15 oz can corn - drained
• 28 oz can diced tomatoes w/juice
• 2 tbsp chopped fresh cilantro
• 2 jalapeAo peppers - chopped
• 1 tsp fresh ground pepper
• 2 tsp salt
• 15 squirts of Franks Red Hot
• tortilla chips
• shredded cheddar cheese
• sour cream
• avacado

1. Heat olive oil in a pot with onions and garlic. sautA until tender (around 5 minutes).
2. Add cumin, chili powder and tomato paste. Stir together and then add broth (I used three chicken bouillon cubes with water, but you can use chicken broth or vegetable broth). Bring to a boil.
3. Once boiling add black beans, chick peas, corn, tomato (whole can with juice), jalapeAo peppers, salt, pepper and fresh cilantro. Cover and simmer for 15-20 minutes on low heat.
4. Now add the Franks Red hot and simmer for another 5-10 minutes. Add more salt and pepper to taste if needed.
5. Put in bowl, garnish with crushed tortilla chips, avocado, shredded cheese and a dab of sour cream and serve immediately.

olive oil, onion, garlic, tomato, cumin, chilli powder, broth, black beans, chick peas, corn drained, tomatoes, fresh cilantro, peppers, ground pepper, salt, squirts of franks red hot, tortilla chips, cheddar cheese, sour cream, avacado

Taken from www.epicurious.com/recipes/member/views/vegetarian-tortilla-soup-58389138 (may not work)