Mexican Tortilla Soup: A spicy and flavorful soup made with a tomato-based broth, tortilla strips, and avocado.

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 4 cloves garlic, minced
• 1 jalapeno, seeded and chopped
• 1 red bell pepper, diced
• 1 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 6 cups vegetable broth
• 1 can (14.5 oz) diced tomatoes
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup corn kernels
• 1 tablespoon lime juice
• Salt and black pepper to taste
• 2 cups tortilla chips, crushed
• 1 avocado, diced
• 1/4 cup chopped fresh cilantro

Instructions:

1 Heat the olive oil in a large pot over medium heat. Add the onion and sautŽ until softened, about 5 minutes.

2 Add the garlic, jalapeno, and red bell pepper to the pot and cook for another 2-3 minutes.

3 Add the cumin, chili powder, and smoked paprika to the pot and stir to combine.

4 Add the vegetable broth, diced tomatoes, black beans, and corn to the pot. Bring to a boil and then reduce the heat to a simmer. Cover and cook for 15 minutes.

5 Add the lime juice and season with salt and black pepper to taste.

6 Ladle the soup into bowls and top with crushed tortilla chips, diced avocado, and chopped cilantro.

7 Serve hot and enjoy!

This vegan Mexican Tortilla Soup is a delicious and satisfying meal that’s perfect for any time of the year. The combination of the tomato-based broth, black beans, corn, and spices creates a rich and spicy flavor, while the tortilla chips and avocado add a satisfying crunch and creaminess to the dish. This soup is also easy to make, and can be customized to your liking by adjusting the level of spiciness or adding other toppings like vegan cheese or sour cream.