Vegetarian Tortilla Soup

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Ingredients

2 mild dried chili peppers* or 1 to 1 ½ teaspoons chili powder, to taste
1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
2 tablespoons plus 2 teaspoons extra-virgin olive oil
1 large yellow or red onion, chopped
1 medium red bell pepper, chopped
¼ teaspoon fine salt, more to taste
4 cloves garlic, pressed or minced
2 teaspoons ground cumin
2 cans (15 ounces each) black beans, rinsed and drained, or 3 cups cooked black beans
4 cups (32 ounces) vegetable broth
4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips
¼ cup chopped fresh cilantro, divided
1 to 2 tablespoons lime juice, to taste
Freshly ground black pepper, to taste
Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, crumbled feta cheese or drizzle of sour cream

1 bowl with crispy tortilla soups (no additional garnishes) per serving

As published by Cookie and Kate.

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