Vegan Tortilla Soup Recipe
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Servings: 8 servings (3 quarts).
1 tablespoon olive oil 1 medium onion, chopped 4 garlic cloves, minced 1 jalapeno pepper, seeded and chopped 8 cups vegetable broth 1 cup quinoa, rinsed 2 teaspoons chili powder 1/2 teaspoon ground cumin 1/2 teaspoon salt 1/4 teaspoon pepper 1 can (15 ounces) black beans, rinsed and drained 3 medium tomatoes, chopped 1 cup fresh or frozen corn 1/3 cup minced fresh cilantro Optional ingredients: Cubed avocado, lime wedges and additional chopped cilantro
