Vegetarian Tortilla Soup

 

4 small corn tortillas – cut into strips, can sub flour tortillas

3 T. olive oil, divided

1 small yellow onion, diced

4 cloves garlic, minced

1 medium red or green bell pepper, chopped

1 jalapeño, minced

2 tsp. smoked paprika

2 tsp. cumin

1 tsp. oregano

28 oz. can fire-roasted tomatoes

2 14-oz. cans pinto beans, drained and rinsed

14 oz. can black beans, drained and rinsed

3 C. vegetable stock

½ oz. dark chocolate, optional

1 tsp. sea salt, to taste

Avocado, fresh lime juice and cilantro , for serving

 

Preheat the oven to 400° Fahrenheit and line a baking sheet with parchment paper. Toss the tortilla strips with 1 T. of oil and a generous pinch of salt. Spread evenly on the baking sheet, being careful not to overcrowd. Bake for 15-20 minutes, tossing halfway, until golden brown. Let cool completely before serving. While the tortilla strips bake, make the soup. Heat the remaining 2 T. of oil in a large pot over medium heat. When shimmering, add the onion and sauté until translucent, about 5-8 minutes. Add the garlic, bell pepper, jalapeño, and spices. Cook for another 3-4 minutes, until fragrant. Pour in the fire-roasted tomatoes, beans, and vegetable stock. Bring the pot to a boil then reduce the heat to low and simmer uncovered for 10 minutes. Stir in the dark chocolate if using and season generously with salt, adding more to taste if needed. To serve, divide the soup among bowls and top with tortilla strips, avocado, chopped cilantro, and a squeeze of lime juice.