Vegan Tortilla Soup

1  teaspoon		olive oil
1-1/2  cups		chopped onion
2		garlic cloves,s minced
1  cup		bell peppers, chopped
1		zucchini, chopped
2		ear fresh corns
3  tablespoons		ground cumin
28  ounces		One crushed tomatoes
1/4  cup		chopped green chili peppers, drained (optional)
3  cups		vegetable broth
2  tablespoons		chia seeds (optional)
1-1/2  cups		cooked black beans (or beans of choice)
1  teaspoon		salt & pepper & crushed red chili pepper, to taste

Tip: Click on the ingredient links to learn the nutritional information for all the Vegan Tortilla Soup ingredients. The serving size for any ingredient in Vegan Tortilla Soup may be adjusted using the nutrition facts serving size calculator. Use it to help cut calories, carbs and more from your recipes.

In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Preheat oven on medium broil setting.
2. Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob (I take a chef’s knife and slice down the 4 sides). Add the veggies into the pot and sauté for another 5-10 minutes.
3. Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. Stir in drained and rinsed beans just before serving.
4. Meanwhile, make your tortilla strips. Slice flour tortillas into 2 inch strips (see below). Place in a small bowl and drizzle with olive oil to coat. Sprinkle on garlic powder and chili powder (to taste) and mix well with hands. Place on a lined baking sheet and broil for up to 3 minutes on medium. Watch very carefully. When golden, remove from oven.
5. After the soup simmers, ladle into bowls, and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla strips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.


Read more: http://ohsheglows.com/2011/08/30/vegan-tortilla-soup/#ixzz2iYuyQIrM