Tortilla Soup

Ingredients

• Olive oil
• 1 pepper of any kind (poblano or bell)
• 1 medium white onion, diced
• 2 cloves garlic, pressed or minced
• 1 medium jalapeño (optional)
• 1 teaspoon ground cumin
• 14-ounce can crushed tomatoes, chunky tomato sauce, or fresh tomatoes diced
• 32 ounces (4 cups) vegetable stock
• 1 can corn, rinsed and drained (optional)
• 1 14-ounce can black beans, rinsed and drained
• Salt, pepper and other spices to taste
• 6 corn tortillas (optional)
Optional Toppings
• 1 avocado
• 2 to 4 radishes
• 2 ounces shredded cheese
• 1 handful cilantro leaves
• 1 lime, sliced into small wedges
• 1 cup of rice to serve with soup

Instructions

1. If using tortillas, preheat the oven to 475 degrees F. Slice tortillas into strips.
2. Bake the tortillas: Toss the tortilla strips in the oil to coat and arrange the strips in a single layer.
3. Bake 6 to 8 minutes, or until golden brown. While the strips are hot, season with salt.
4. Prepare the rice in an Instant Pot or on the stovetop according to the directions on the package.
5. Make the soup: In a medium pot, heat some olive oil on medium until hot. Add the onion, garlic, jalapeño and other pepper. Cook 4 to 5 minutes, or until softened, stirring occasionally.
6. Stir in the cumin, your choice of tomatoes and vegetable stock.
7. Simmer for about 3 minutes, then add corn and black beans.
8. Cook for 8 to 10 minutes, or until slightly thickened, stirring occasionally.
9. Season with salt and pepper to taste.
10. Serve over rice or alone, adding any toppings you'd like!