Vegetable Tortilla Soup (Meatless)

• 2 whole 8 Inch Size, Flour Tortillas
• 16 ounces, weight Canned Diced Tomatoes
• 4 ounces, weight Canned, Diced Green Chilies
• 16 ounces, weight Canned Niblet Corn (drain Juices)
• 1 whole Yellow Onion, Diced
• 1-1/2 cup Low Sodium Vegetable Stock
• 1/2 teaspoons Black Pepper
• 1 Tablespoon Cumin
• 1 teaspoon Smoked Paprika
• 1/2 cups Sour Cream, Optional Garnish

1. Preheat oven to 425 F.
2. Place flour tortillas on a clean work surface and cut into thin strips. Place them on a non-stick baking sheet in an even layer and bake several minutes on each side. Once crispy remove from oven and set aside.
3. In a Dutch oven or another pot with lid add diced tomatoes, chopped green chilies and corn. Stir to mix then add the diced onion, vegetable stock, pepper, cumin and paprika and stir well. Cover with the lid. Heat on medium high heat for 10 minutes then reduce temperature to medium heat and cook for an additional 10 minutes. Keep it covered but stir occasionally during cooking time.
4. Serve in a bowl. Add tortilla strips and optional sour cream. Just delicious! Enjoy!

flour tortillas, tomatoes, green chilies, niblet, yellow onion, vegetable stock, black pepper, cumin, paprika, sour cream

Taken from tastykitchen.com/recipes/soups/vegetable-tortilla-soup-meatless/ (may not work)