Tortilla Soup

Ingredients:

2 Quarts Chicken Broth (low sodium, or free-range, organic if you can find it or make your own, recipe below)
1 large can Chef's Cut Tomatoes (I prefer San Marzano, but if not, get low sodium)
1 large can Crushed Tomatoes (same as above)
1/2 head Roasted Garlic
16 oz Black Beans (organic if you can), drained
1 package Supersweet Frozen Corn (or regular)
1 Red Bell Pepper
1 Brown Onion
1 Tube Italian Tomato Paste (or 1 small can)
2 TBS Chipolte Chili Powder
1 1/2 TBS Smoked Paprika Powder
olive oil


Garnish (Optional)

1 12 count package Corn Tortillas
Peanut Oil for frying tortilla strips
Lime
Salt

Cut the tortillas in half and then into 1/4 inch strips.  Heat the Peanut oil until shimmer and fry in small batches until brown.  Remove and drain on paper towels and squeeze lime juice over and sprinkle with salt.  repeat.  Can store in a zip lock bag for up to a week.

Other Garnishes (Optional)

1 Avocado
Sour Cream
Grated Cheddar Cheese
Cilantro


Directions:

Heat a large soup stock pot and add about 2 - 3 tablespoons of olive oil.  Add the red pepper and onion, stirring until coated with the olive oil and starting to brown.  Add about 1/2 cup of water and cover and simmer until softened, about 10 minutes.

Add the garlic and tomato paste.  Stir together with the peppers and onions.  Add the tomatoes and stock and heat until boiling, then reduce heat to a simmer.  Add the beans and corn and heat until heated through.  Add the seasoning and adjust salt and pepper.  Serve with your favorite garnishes.