Nutritionwise: Meatless Monday: Spicy Vegetarian Tortilla Soup

One day a week....cut the meat!

Spicy Vegetarian Tortilla Soup

Steaming, spicy, colorful tortilla soup somehow makes life bearable when the weather is dark and gloomy. It makes the day a little less dreary with steamy flavorful bites and a little more comfortable.


 Spicy Vegetarian Tortilla Soup
      The Cooking  Photographer


Ingredients 
 
2 tablespoons ground cumin

2 teaspoons sweet paprika

2 teaspoons chili powder

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon dried oregano

1 teaspoon coriander
1 1/2 teaspoons salt
1/2 teaspoon black pepper
3 tablespoons light colored oil
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
3 cloves garlic, minced
1 (4 ounce) can diced mild green chiles, drained
2 (10 ounce) cans RoTel Diced Tomatoes with Lime & Cilantro 

1 (15 ounce) can whole kernel corn, drained
2 (32 ounce) containers Swanson Organic Vegetable Broth

2 (15 ounce) cans black beans, drained and rinsed
Juice of 1/2 a lime


Instructions:

1. In a small bowl mix together cumin, sweet paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside.

2. In a large pot heat the oil over medium high. Add the onions and bell peppers. Sauté until soft, stirring occasionally. Add the spices and garlic; cook for 2 minutes.

3. Add the green chile peppers, RoTel, corn and vegetable broth. Cook until warmed through. Add the black beans and cook for 2 minutes before serving. Squeeze in lime juice. Serve in bowls and garnish as desired.

Garnish Ideas

Tortilla chips

Shredded Cheddar, Mexican blend or Cotija cheese
Diced Avocado

Chopped cilantro

Sour Cream

Hot Sauce