Ingredients

1 Each Yellow Onion, Diced Small
1/2 Each Green Bell Pepper, Diced Small
1/2 Each Red Bell Pepper, Diced Small
1 Each Carrot, Diced Small
4 Each Garlic Cloves, Minced
1 tbsp. Olive Oil
1 tbsp. Cumin
1 tbsp. Oregano
1 tbsp. Chili Powder
1/2 tsp. Cayenne Pepper
1 tsp. Salt
1/4 C Tomato Paste
27 oz Vegetable Broth
1/2 qt. Plant Based Cooking Creme Naturally Flavored
1 oz Lime Juice
7 Each Corn Tortillas, Cut Into Squares
1/4 Can Tomato Puree
1 Can Black Beans
1 Each Avocado, Diced
2 Each Jalapeno Peppers, Seeded And Minced (optional)
Clinatro

Directions

1
 Saute vegetables and spices in olive oil until onions are translucent.
2
 Add tomato puree, lime juice and tomato paste, mix, and cook for about 5 minutes.
3
 Add broth and Plant Based Cooking Creme Naturally Flavored, bring to a simmer.
4
 Add tortillas and continue to simmer for 10 minutes.
5
 Use immersion blender to puree soup.
6
 Garnish with cilantro, black beans, avocado and jalapeños.
4