Vegan Tortilla Soup Ingredients ✓ 1 onion ✓ 1 red pepper ✓ 1 jalapeño ✓ 4 cloves garlic ✓ ½ bunch cilantro ✓ 1 tablespoon + 2 teaspoons olive or avocado oil, divided ✓ 4 cups vegetable broth ✓ 1 (28-ounce) can fire-roasted tomatoes, undrained ✓ 2 cans black beans, rinsed and drained ✓ 2 teaspoons chili powder ✓ 2 teaspoons cumin ✓ 1 ¼ teaspoons salt, divided ✓ ½ teaspoon pepper ✓ 1 cup corn ✓ juice of 1 lime ✓ 8 (6-inch) corn tortillas ✓ 1 avocado, for topping *Optional Ingredients red onion, for serving shredded cheese, for serving sour cream, for serving Directions 1. Preheat oven to 400 F 2. Chop the onion, red pepper, jalapeño, garlic, and cilantro. 3. Put 1 tablespoon of oil into a large stock pot and bring heat to medium-high. Add the onion, red pepper, jalapeno, and garlic. Cook for 5 minutes, stirring frequently. 4. Add broth, fire-roasted tomatoes, black beans, chili powder, cumin, salt, and pepper. 5. Bring to a boil then lower to simmer, cover, and cook for 30 minutes. 6. Slice 4 of the tortillas into 2x2-inch pieces. Slice the remaining 4 tortillas into ¼x2-inch thin strips. 7. Toss the strips with the remaining 2 teaspoons of oil and ¼ teaspoon of salt. Lay these out on a baking tray and bake for 10 minutes, flipping halfway through. 8. After the soup has simmered for 30 minutes, add the cilantro, corn, lime juice, and the 2-inch tortilla squares. Stir to combine. 9. Top with sliced avocado and any other toppings you desire.