Easy Vegan Tortilla Soup

• 1 teaspoon Olive Oil
• 1 whole White Onion, Coarsely Chopped
• 1 whole Anaheim Chile, Seeded And Chopped
• 1 whole Serrano Pepper, Seeded And Chopped
• 1 can (15 Oz. Size) Whole Tomatoes, Chopped, Juice Reserved
• 6 cups Vegetable Broth
• 1 can (15 Oz. Size) Garbanzo Beans, Drained And Thoroughly Rinsed
• 1/2 teaspoons Ground Cumin
• 1/2 teaspoons Chile Powder
• Salt And Fresh Ground Black Pepper
• 2 whole Corn Tortillas Cut Into Strips
• 1/2 cups Fresh Cilantro Leaves, Chopped
• 1/2 whole Avocado, Chopped (optional)

1. In a large soup pot, heat olive oil over medium heat. Add onion and peppers and saute for about 5 minutes, until softened. Add in chopped tomatoes with juice, vegetable broth, garbanzo beans and spices. Bring to a low boil and allow to heat through.
2. Preheat oven to 375u0b0F. Place tortilla strips onto baking sheet and spray lightly with olive oil spray, then sprinkle with salt. Bake strips for 15 minutes, flipping halfway through cooking. Remove from oven when crispy.
3. To serve, garnish each bowl with chopped cilantro, avocado (if desired) and several tortilla strips.
4. Nutrition info per 1 1/2 cups: 193 calories, 3.5 g fat, 8 g protein, 30 g carbohydrates, 6 g fiber.

olive oil, white onion, anaheim, serrano pepper, tomatoes, vegetable broth, garbanzo beans, ground cumin, chile powder, salt, corn tortillas, fresh cilantro, avocado

Taken from tastykitchen.com/recipes/holidays/easy-vegan-tortilla-soup/ (may not work)