Potatoes, black beans, and corn add substance to this vegan/vegetarian tortilla soup to make it healthy, filling and absolutely delicious. I promise that no one will miss the chicken that is customarily put into tortilla soup. And, if you have any leftovers, the soup is just as good then next day, as long as you make sure to bake up some fresh tortilla strips.
[2] 
[3] Soup:
1 onion, chopped
3 cloves garlic, minced
1/2 bell pepper, finely chopped
1 poblano or pasilla chili pepper, finely chopped
1/2 red chili pepper, finely chopped
1 large potato, cubed
1 14.5 oz can crushed tomatoes (or 1 1/2 cups fresh chopped tomatoes)
5 cups vegetable broth
1 can corn kernels
1 cup black beans, pre-cooked
1 tablespoon cumin (or a bit more, to taste)
salt and pepper, to taste
Tortilla Strips:
8 corn tortillas
olive oil and salt
Toppings:
Avocado, diced
Squirt of lemon juice
Chopped cilantro
Cheese (for non-vegans)
Soup:
1. Sauté onions and garlic.
2. Add bell peppers and chili peppers. Sauté until soft.
3. Add the cumin, tomatoes, potato, and broth. Simmer until potato is almost done.
4. Add beans and corn.
5. Season with salt and pepper. Simmer for about 15 minutes longer.
Tortilla Strips:
1. Cut tortillas into half and then into thin strips.
2. Coat with a bit of olive oil and salt.
3. Bake at 400F until crispy.
Serve:
Ladle some of the soup into a bowl. Top with cheese, if desired. Squirt a bit of lemon juice over the soup, sprinkle on some chopped cilantro, and then finish off with some diced avocado and tortilla strips.
