Vegetarian Tortilla Soup

cookieandkate.com

Chris Jantzen

2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste

1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible

2 tablespoons plus 2 teaspoons extra-virgin olive oil

1 large yellow or red onion, chopped

1 medium red bell pepper, chopped

¼ teaspoon fine salt, more to taste

4 cloves garlic, pressed or minced

2 teaspoons ground cumin

2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans

4 cups (32 ounces) vegetable broth

4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips

¼ cup chopped fresh cilantro, divided

1 to 2 tablespoons lime juice, to taste

Freshly ground black pepper, to taste

Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of sour cream

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