Vegetarian Tortilla Soup

Ingredients

• 2 tablespoons TAO Extra Virgin, Infused, or Pressato Olive Oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 1 jalapeno pepper, seeded and minced

• 1 teaspoon ground cumin

• 1 1/2 teaspoons smoked paprika

• 1/2 teaspoon dried oregano

• 4 cups vegetable broth

• 1 large heirloom tomato, diced

• 1 can (15 ounce) black beans, drained and rinsed

• 1 cup corn kernels (fresh or frozen)

• 1/4 cup chopped fresh cilantro

• 1 tablespoon TAO Balsamic Vinegar

• Salt and black pepper to taste

• Tortilla chips, avocado, and lime wedges for serving (optional)

Directions

1. Heat the olive oil in a large pot over medium-high heat.

2. Add the onion, garlic, and jalapeno pepper. Cook, stirring occasionally, for 5-7 minutes or until the vegetables are tender.

3. Add the cumin, smoked paprika, and oregano. Stir to combine and cook for 1-2 minutes or until fragrant.

4. Add the vegetable broth, diced tomatoes (with their juice), black beans, and corn. Stir to combine.

5. Bring the soup to a boil, then reduce the heat and simmer, covered, for 20-25 minutes or until the vegetables are tender and the flavors have melded.

6. Stir in the chopped cilantro and balsamic vinegar. Season with salt and black pepper to taste.

7. Serve the soup hot, topped with tortilla chips, diced avocado, and a squeeze of lime juice, if desired.