EASY VEGETARIAN TORTILLA SOUP

Ingredients
2 tablespoons olive oil
1 small onion, chopped
1 green pepper, chopped
2-3 cloves garlic, minced
6 cups vegetable or chicken broth
1 (28 oz.) can crushed tomatoes
1 (10 oz.) can diced tomatoes and green chilies
2 (15 oz.) cans black beans, rinsed and drained
2 cups frozen corn, thawed
2 teaspoons chili powder
2 teaspoons cumin
2-3 tablespoons lime juice
Salt and pepper, to taste
2-3 tablespoons hot sauce (optional)
Tortilla strips (soft or crunchy)
Optional toppings
Sour cream
Shredded cheese
Chopped avocado
Chopped fresh cilantro

Directions
In a large stock pot, heat oil over medium heat.  Add onions, garlic and green pepper and saute until vegetables are soft, about 5 minutes.  Stir in broth, crushed tomatoes, diced tomatoes with green chillies, chili powder, cumin, hot sauce, and salt and pepper, to taste.  Bring to a boil, stirring occasionally.  Add black beans and corn and stir to combine.  Simmer for an additional 15-20 minutes.  Stir in lime juice just before serving.  Ladle into bowls and top with a generous amount of tortilla strips.  Add optional toppings as desired.

Let's Dish
It looks like a long list of ingredients, but really you're just throwing everything into a pot, so this soup comes together in no time.  It makes a lot, but it's great for lunch the next day, and you can also put some in the freezer.  I like mine with corn tortillas cut or torn into small pieces, plus all of the optional toppings--but the tortilla strips are a must.  Otherwise it's just spicy vegetable soup.  Tortilla chips work too.  I usually have the ingredients for this on hand, so I can throw it together at the last minute.  Of course, you can always add meat to make this soup even more hearty.

Who Dished It Up First
This is an original recipe.

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