Mexican Vegetable Soup with Tortilla Chips

  • 2 TB olive oil
  • 1 large onion, chopped
  • 4 large cloves garlic, minced
  • 1 large carrot or sweet potato, diced
  • 1 green pepper, bell or poblano, seeded and diced
  • 1 medium zucchini, diced
  • 3-4 fresh tomatillos, cut into eighths
  • 1 TB chili powder, more to taste
  • 1 tsp each- ground cumin, ground coriander and salt
  • 1 28 oz can diced tomatoes with juice
  • 2-4 TB No-Chicken soup base
  • 1 14oz can of black, kidney or pinto beans, rinsed
  • Tortilla chips
  • Monterey Jack cheese, grated
  • 1 ripe avocado, diced and coarsely chopped cilantro for garnish

Heat 2 TB olive oil in a large soup pot. Add onion and garlic, stir and sauté a few minutes until onion is translucent. Add carrot, pepper, zucchini, tomatillos, chili powder, cumin, coriander and salt. Saute several minutes until vegetables are no longer raw looking. Add about 6 cups water and the diced tomatoes and juice. Heat to a simmer. Add 2 TB of the soup base to the pot and stir. Taste and add more if you want a deeper flavor. Add beans to soup pot. Continue to cook soup until the vegetables are tender. Crush a small handful of tortilla chips in each soup bowl. Ladle hot soup over chips and top with grated cheese, diced avocado and chopped cilantro.