2 tablespoons oil
1 yellow onion, chopped
1 ½ cups red peppers, seeded and sliced thin
2 tablespoons minced garlic
2 tablespoons finely diced jalapeno
3 cups vegan chicken broth
1 large can crushed tomatoes
1 can black beans, drained and rinsed
1 lime, juiced
½ cup cilantro, chopped
2 corn tortillas, cut into strips and fried crispy
1 avocado, seeded and diced
½ cup nondairy cheese
1. In a large pot heat the oil. Add the onions and cook for 3 minutes. Add garlic, jalapenos and peppers and cook for an additional 2 minutes.
2. Add broth, tomatoes and beans into pan and bring to a boil. Reduce heat to low and simmer for 20 minutes.
3. Add lime juice and cilantro to the pot and simmer for an additional 5 minutes.
4. Pour soup into bowls and top with cheese, avocado and strips. ENJOY!!!