Vegan Tortilla Soup

    Today's meal isn't just tortilla soup, it is the best tortilla soup Malissa and I have ever had.  It was delicious and incredibly hearty.  This soup is also very healthy, being filled with vegetables, and it makes great leftovers!  You can double this recipe and freeze the leftovers for later.

Tortilla Soup

1 Tablespoon olive oil
1.5 cups chopped onion
2 garlic cloves, minced
2 green or red bell peppers, chopped
1 zucchini, chopped
1 can corn
1/2 cup green onion, chopped
3 Tablespoon ground cumin
2 14.5 oz cans diced tomatoes
1 can chopped green chili peppers, drained (optional)
3 cups vegetable broth
2 Tablespoons chia seeds (optional)
1 14.5 oz can black beans, drained and rinsed (or beans of choice)
salt & pepper & crushed red chili pepper, to taste
Fresh lime juice, to garnish on top
Non-Dairy Cheese (we use Daiya cheese), for sprinkling (optional)
Vegan sour cream (optional) (Can be found in most grocery stores)
Chopped avocado, for garnish
Tortilla sticks (or tortilla chips) 

In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Add the peppers, zucchini, onion, and corn and sauté for another 5-10 minutes.  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 beans just before serving.

After the soup simmers, ladle into bowls, and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla strips. Serve immediately.