Southwestern Tortilla Soup
1 medium onion, diced
3 cloves garlic, minced
1 bell pepper, diced
1 tablespoon olive oil
1 (15 ounce) can tomatoes and green chiles (or 1 1/2 cups fresh tomato and pepper)
1 (15 ounce) can refried beans
1 (15 ounce) can black beans (or 1 1/2 cups fresh)
1 1/2 cups fresh or frozen corn
3 cups vegetable broth
1 1/2 teaspoons ground cumin
1 teaspoon chli powder
1/2 teaspoon cayenne pepper
salt and pepper, to taste
fresh cilantro, to taste
fresh lime juice, to taste
tortilla chips, to serve
1. In a soup pot over medium high heat, cook the onions, garlic, and bell pepper in the olive oil. Cook about 5 minutes, or until the vegetables begin to soften.
2. Then, dump everything else in up to the salt and pepper. Bring to a boil, reduce to a simmer, and simmer about 15 more minutes.
3. Garnish with the fresh cilantro and lime juice. Crush a handful of tortilla chips over the top. This would also be good with a dollop of vegan sour cream over everything.
Source of recipe: This is a conglomeration of many old recipes, some from Taste of Home, all mashed together, then made vegan.