Tortilla Soup!

In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. Preheat oven on medium broil setting.

1 tbsp olive oil

2 large onion, chopped

2 garlic cloves, minced

Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob (I take a chef’s knife and slice down the 4 sides). Add the veggies into the pot and sauté for another 5-10 minutes.

• 2 bell peppers, chopped(I mix red and green)
• 1 zucchini, chopped
• 2 cups frozen corn or fresh corn from 2 ears
  
  
  Add and simmer for 1 hour:
• 4 tbsp ground cumin
• One 28-oz can crushed tomatoes
• 3 cups vegetable broth
• 1.5-2 cups cooked black beans
• salt & pepper, to taste and 1 1/3 T chili powder
• Fresh lime juice, I juiced 1 lime
  
  
   On the table:
• Tortilla chips broken like crackers for soup