Tortilla Soup

This easy tortilla soup is great for anytime of year. I enjoy it equally on summer nights or cold winter days. Loaded with lots of veggies, it is both vegan and gluten free. You can add your favorite toppings, making this soup specific to your taste. The best part, you don't have to spend all day in the kitchen preparing it. 

Vegan Tortilla Soup
(serves 6)

• 1 Tablespoon grapeseed oil
• 1 small yellow onion, chopped
• 2 cloves garlic, minced
• 1.5 Tablespoons cumin
• 1/2 Tablespoon chili powder
• 4 cups vegetable broth
• 1 Tablespoon tomato paste
• 1 28 oz can crushed tomatoes (I used fire roasted)
• 1.5 cups black beans 
• 1.5 cups pinto beans
• 1 cup corn
• 1 4 oz can chopped green chilies
• 1 jalapeno, chopped with seeds removed (jalapeno is optional)
• 2 cups fresh chopped spinach
• 1/4 cup chopped cilantro 
• juice of 1/2 a lime
• Toppings: avocado, addition lime juice, cilantro, tortillas or tortilla chips, cheese (vegan), sour cream (vegan)

In a large pot, heat oil over medium heat. Add onion and cook until soft (3-5 minutes). Add garlic and cook for about 30 seconds more. Add cumin and chili powder and cook for 1 minute, continuously stirring. Add vegetable broth, tomato paste, and crushed tomatoes, and bring to a boil. Reduce heat to a simmer and add beans, corn, chopped green chilies, and jalapeno. Cover and cook for 10 minutes. Add spinach, cilantro, and lime juice and cook for five minutes more. Remove from heat and serve with your favorite toppings.