Spicy Vegan Tortilla Soup

From Michael Slaboch

[Ed: Michael posted a prettier photo of his (very tasty) soup on his own blog, here. Gotta love a vegan soup with optional cheese.]


2 tablespons canola oil
1 red pepper, seeded and chopped
1 green pepper, seeded and chopped
1 red onion, chopped and finely diced
2 cloves garlic. minced
2 tablespoons fresh oregano (or 2 teaspoons dried)
1 tablespoon cumin
1 tablespoon chili powder
2 jalapeno peppers, seeded and chopped
3 fresh tomatoes or 1 cup diced canned tomatoes with juice
4 cup cold water
juice from 1 fresh squeezed lime
1 can black beans, drained and rinsed
2 cups fresh or frozen corn kernels
fresh cilantro, chopped
fresh tortilla chips, crushed
grated monterey jack cheese
kosher salt


Heat the canola oil in a saucepan over medium-high heat. Saute the red and green peppers, onion, garlic, oregano, cumin, and chili powder for 3 minutes, until the onion is translucent, stirring often. Add the jalapeno and tomatoes; continue stirring for one minute. Add the fresh lime juice and cold water.

Bring the soup to a boil, then reduce the heat and simmer uncovered for 20 minutes. Add the black beans and corn and return the soup to a boil. Remove the soup from the heat, put crushed tortilla chips in the bottom of the bowl, stir in the cilantro and cheese (if desired), and season with kosher salt.


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