Vegetarian Tortilla Soup

• 1 Tbsp. vegetable oil
• 3 cloves garlic, minced
• 1 small onion, chopped
• 3 med. tomatoes, seeded and chopped
• 1 lb. firm or extra-firm tofu, cut into cubes
• 2 (15 oz.) cans corn, drained
• 1 (15 oz.) can black beans, rinsed and drained
• 2 (7 oz.) cans diced, mild green chilies
• 6 c. vegetable broth
• 1/4 c. chopped cilantro
• 1/2 tsp. ground cumin
• Juice of half fresh lime
• salt and pepper to taste
• 1 c. shredded pepper-jack cheese
• yellow corn tortilla chips

1. Heat oil over medium high heat in a large saucepan or Dutch oven.
2. Add garlic and onion and cook until tender but not browned. Add tomatoes and cook for a few minutes more.
3. Add the tofu cubes and stir gently until heated through, then add the corn, black beans, green chilies, vegetable broth, cilantro, cumin, salt, pepper and lime juice.

vegetable oil, garlic, onion, tomatoes, firm, corn, black beans, green chilies, vegetable broth, cilantro, ground cumin, lime, salt, pepper, yellow corn tortilla chips

Taken from www.cookbooks.com/Recipe-Details.aspx?id=21285 (may not work)