Health By Al

This soup has all my favorite things: lots of veggies, some spice, and delicious toppings! This soup is great for if you love a spicy chipotle flavor, but there is an option to tone it down while keeping the smokey flavor as well. I love this soup and know you will too!

Ingredients: Serves 4

• 1 Tablespoon extra virgin olive oil 
• 1 onion, chopped (red or white)
• 4 cloves garlic, minced
• 2 (14 oz.) cans of diced tomatoes
• 1-2 chipotle peppers in adobe sauce, diced small (less if you are sensitive to spice–you can also sub with 2 teaspoons of smoked paprika if you want even less spice)
• 2 cups fresh or frozen corn 
• 2 cans black beans, rinsed and drained 
• 6 cups vegetable broth 
• 1/2 teaspoon sea salt
• 1 teaspoon oregano 
• Sprinkle of black pepper 
• 1 Tablespoon lemon juice 
• 1 ripe avocado, sliced 

Tortilla Strips

• 1-2 large tortillas or 3 small corn tortillas
• Sprinkle of sea salt

Directions:

1. Heat the olive oil in a large skillet or soup pot. Add the chopped onion and cook until it is browned, 5-8 minutes. Add the garlic and cook 1 additional minute.
2. Add the cans of diced tomatoes and cook 1 minute. Add the peppers, corn, black beans, vegetable broth, and spices (everything except lemon juice and avocado). Bring to a boil, reduce to a simmer and cook uncovered for 20 minutes. 
3. While the soup simmers, make the tortilla strips by heating a medium sized saucepan to medium heat. Cut the tortillas into thin vertical strips (bite-sized) and cook them with a sprinkle of sea salt until they are crispy. Stir occasionally as they cook.
4. When the soup is done, remove it from heat and stir in the lemon juice. Serve the soup with avocado and tortilla strips on top. Enjoy!