Soup is good for the soul and this vegetarian version of tortilla soup is no exception. Perfect for lunch or dinner on a cool day.

Photo: Flickr / CC 2.0

Ingredients:

• 2 tablespoons olive oil
• 1 large onion, chopped
• 6 garlic cloves, minced
• 3 jalapeno peppers, seeded and chopped
• 1 tablespoon cumin
• 1 cup corn 
• 2 29 ounce cans vegetable broth
• 2 16 ounce cans of black beans or pinto beans, rinsed and drained
• 1/3 cup chopped fresh cilantro, packed
• 1 cup shredded low-fat Monterey Jack cheese
• 6 corn tortillas
• cooking spray
• low-fat sour cream
• lime wedges
• 2 avocados, seeded peeled and cubed

Get Started:

Step 1:  Add olive oil, to a large pot set to medium heat.  After oil heats up, add onion, garlic, jalapeno and cumin and stir constantly for a minute or two. 

Step 2:  Next, add corn, vegetable broth, beans and cilantro. Reduce heat, cover and simmer for 10 minutes.

Step 3:  Heat oven to 450 degrees. Coat cookie sheet with cooking spray, place tortillas on sheet and spray tortillas with cooking spray. Cut tortillas into strips. Cook approximately 5-7 minutes or until tortilla strips get crispy.

Step 4:  To serve, pour soup into individual bowl and sprinkle with cheese.  Next, add tortilla strips, avocado chunks and a dollop of sour cream to bowls. Garnish with lime.