Tortilla Soup

makes 6-8 servings

1 tablespoon olive oil

1 medium white onion, chopped fine

4 garlic cloves, minced

1 teaspoon chili powder

1/2 teaspoon ground cumin

1 teaspoon ground ancho chile pepper

2 cans (14 1/2 ounces each) organic diced tomatoes and juice

2 cans (15 ounces each) black beans, rinsed and drained

2 cups reduced-sodium organic vegetable broth

1 package (10 ounces) frozen organic corn kernels

coarse salt and ground pepper

1 tablespoon fresh lemon juice

1 to 1 1/2 cups crushed tortilla chips

Optional garnishes: chopped avocado, fresh cilantro, Greek yogurt, shredded cheddar cheese

1. Heat the olive oil in large stock pot over medium heat.

2. Add the finely chopped onions, and saute until softened and translucent, about 5-8 minutes.

3. Stir in the minced garlic, chili powder, ground cumin, and ground ancho chile pepper. Cook until fragrant, about 45 seconds to one minute.

4. Stir in the diced tomatoes, black beans, veggie broth, and corn kernels. Bring the soup to a boil. Then reduce the heat and simmer for 5-10 minutes.