Spicy Black Bean Tortilla Soup

• FOR THE SOUP:
• 1/2 whole White Onion, Diced
• 1 cup Zucchini, Diced
• 1 can (28 Oz. Can) Black Beans, Drained & Rinsed
• 1 can (28 Oz. Can) Diced Tomatoes
• 4 cups Vegetable Broth
• 2 Tablespoons Mexican Seasoning (See Below)
• 1 cup Prepare Hot Salsa (homemade Or From A Jar)
• 1 can (4 Oz. Can) Diced Green Chilies (reserved)
• _____
• FOR GARNISH:
• Crisp Corn Tortilla Strips (See Below)
• Grated Cheddar (optional)
• Cilantro (optional)
• Sour Cream (optional)
• Sliced Avocado (optional)
• _____
• FOR THE CRISP CORN TORTILLA STRIPS:
• 3 whole Corn Tortillas, Sliced Into Thin Strips
• 2 Tablespoons Olive Oil
• _____
• FOR THE MEXICAN SEASONING:
• 2 Tablespoons Oregano
• 1-1/2 Tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Garlic Powder
• 1/2 Tablespoons Onion Powder
• 1/2 teaspoons Salt
• 1 pinch Ground Cloves
• 1 pinch Ground Cinnamon

1. SOUP:
2. 1. Add all soup ingredients (except the diced green chilies) to a soup pot and bring to a boil over medium heat.
3. 2. Reduce heat to low and simmer for 30-40 minutes.
4. 3. Remove pot from heat and puree the soup using an immersion blender.
5. 4. Add diced green chilies and stir well to incorporate.
6. 5. Ladle into bowls and top with crisp corn tortilla strips and desired garnish.
7. MEXICAN SEASONING:
8. Mix all in a container with a tight fitting lid. Use as needed. (Great in tacos or as a meat rub, too!)
9. CRISP CORN TORTILLA STRIPS:
10. 1. Heat oil in fry pan over medium high heat.
11. 2. Add strips to the oil one handful at a time.
12. 3. "Deep fry" strips for 1-2 minutes until crisp and starting to brown.
13. 4. Remove from pan and place on paper towels.

white onion, zucchini, black beans, tomatoes, vegetable broth, salsa, green chilies, tortilla strips, cheddar, cilantro, sour cream, avocado, corn tortillas, olive oil, mexican, oregano, chili powder, cumin, garlic, onion powder, salt, ground cloves, ground cinnamon

Taken from tastykitchen.com/recipes/soups/spicy-black-bean-tortilla-soup/ (may not work)