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Tortilla Soup: Vegetarian

kept byaileeoops

Excerpted from "Soup Night," by (c) Maggie Stuckey, used with permission from Storey Publishing


1 tablespoon olive oil
1/3 cup chopped onion
3 cloves garlic, chopped
3/4 teaspoon ground cumin
3/4 teaspoon dried oregano
1/4 teaspoon chili powder
1/4 teaspoon black pepper
8 cups vegetable broth, more to thin if needed
1 (14-ounce) can diced tomatoes, undrained
1 (4-ounce) can diced green chiles
1-1/2 cups corn kernels (frozen or canned)
1 cup cooked black beans (canned or homemade), drained and rinsed
10 (6-inch) corn tortillas
2–3 teaspoons salt
Shredded, cooked chicken
Avocado, sliced or diced
Shredded sharp cheddar cheese
Sour cream
Sliced black olives
Chopped fresh cilantro



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