My stab at this hearty, spicy soup:

The mere thought of tortilla soup makes my mouth water. I’ve always been a fan but hadn’t tried any since quitting meat. Turns out, there are loads of chickenless recipes out there and the flavors are still pretty rockin’. I loved how my version came out but next time I’m going to try: roasting fresh tomatoes, adding extra vegetables (zucchini?), slicing the tortillas extra thin and letting them toast properly (I’m so scared of burning things!).

Ingredients:
tortillas!
olive oil
1/2 yellow onion, chopped
3 garlic cloves, minced
1 bell pepper, chopped
1 cup corn
2 cans crushed tomatoes with green chilies
1 can black beans, rinsed
1 tablespoon cumin
2 tablespoons chia seed
salt & pepper
2 cup vegetable broth
fresh lime juice
avocado
cilantro

• Sauté onion and garlic in olive oil in a good sized pot. About 3-5 minutes
• Add the peppers, corn, crushed tomatoes, beans, cumin/chia/salt & pepper
• Add the broth and simmer everything for about 20 minutes
• Squeeze in some lime juice!
• Cut your tortillas into strips, toss ’em in olive oil with salt & pepper, broil on a baking sheet for a couple minutes (I almost forgot about the tortilla strips! Probably could have done this first)
• Serve topped with tortilla strips, a little avocado, and cilantro