Meg's Yummy Tortilla Soup
4 cups vegetable stock
2 garlic cloves, diced
4 green onions, sliced
1 can (15 ounces) diced tomatoes
1/4-1/2 bunch fresh cilantro
1 teaspoon chili powder
1-1 1/2 teaspoons cumin
3-4 handfuls tortilla chips
salt, to taste
1/4-1/2 cup frozen corn
1 1/2-2 cups cooked black beans
1. Bring stock, garlic and onion to boil. Add tomatoes. When heated through, remove from stove.
2. Add cilantro, chili powder, cumin, and chips. The chips should get soft quickly. Blend with immersion blender and salt to taste.
3. Adjust seasonings to taste. Return to heat and add corn and beans and heat through. Serve.
You may wish to add toppings-vegan sour cream, cheese, salsa, etc.
Source of recipe: I went to a dinner where a nice lady from Mexico brought her tortilla soup. I thought it would be easy to find a recipe online but none tasted like hers. This is what I came up with and my daughters thought it was pretty close.