Spicy Vegetarian Tortilla Soup

joythebaker.com

Mcdanger

6 tablespoons olive oil

5 corn tortillas, stacked and sliced into small strips

1 medium onion, chopped

2 cloves of garlic, minced

1 tablespoon paprika

2 teaspoons ground cumin

1 teaspoon ground coriander

1 teaspoon chili powder

¼ teaspoon cayenne pepper

1 (28-ounce) can crushed tomatoes, juice and all

4 cups vegetable broth

1 to 1 ½ teaspoons salt, depending on your taste

fresh cracked black pepper

1 (14-ounce) can black beans, drained and rinsed

1 yellow bell pepper, cored and cut into small chunks or fresh corn sliced from 2 ears of corn

1 small jalapeño, seeds and ribs removed and thinly sliced

subheading: For the Topping:

corn tortillas (fried above)

4 radishes, thinly sliced

fresh cilantro, coarsely chopped

ripe avocado, sliced

sharp cheddar cheese, grated

sour cream

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