Vegan Tortilla Soup

This is such a yummy soup! It has a thinner stock than traditional tortilla soup. If you like a thicker base, add two to three tablespoons of flour. You can also blend/puree the bell pepper, onion, tomatoes, garlic, and green chiles to have a thicker stock.

Ingredients:

2 Tbsp olive oil (coconut oil or palm oil)
1 bell pepper, diced
1 brown or sweet onion, diced
2 to 4 cloves of garlic, finely chopped or pressed
3 teaspoons ground cumin
1 (28 oz) can crushed tomatoes
3 (4 oz) cans chopped green chile peppers
4 (14 oz) cans vegetable broth
salt & pepper to taste
1 can whole kernel corn
tortilla chips
1 avocado, peeled, pitted, and diced

Directions:

Heat the oil in a large pot over medium heat. Saute bell pepper and onion for a few minutes until the onion is translucent. Add garlic and saute for 1-2 minutes. Add tomatoes, chile peppers and cumin. Pour in the broth and season with salt and pepper. Bring to a boil, reduce heat and simmer for 30 minutes.

Add corn to the soup and cook for an additional 5 minutes.

Serve with tortilla chips and avocado as a garnish on top.