Tortilla Soup

This is a delicious soup on a warm summer day with a beer or a chilly evening with homemade tortillas.

• 1 Tbsp vegan butter (Earth Balance)
• 1 small white onion, diced
• 5 cloves garlic, minced
• 2 jalapeño, seeded and diced
• 1 28 oz can stewed tomatoes, roughly chopped
• 2 cups veggie stock
• 2 corn tortillas
• 1 tbsp taco powder
• 2 tsp garlic powder
• 1 19 oz can black beans, drained
• 1 Tbsp cilantro, finely chopped
• juice from 1 lime
• salt and pepper to taste

1. In a large pot, Saute the onion, garlic and jalapeño in the butter for 5 minutes, stirring until soft and fragrant.
2. Chop the tomato then add to pot with vegetable stock, tortilla torn to pieces, taco seasoning, and garlic powder. Stir well and simmer over medium heat for 10 minutes.
3. Stir in the black beans, cilantro and lime and simmer a few more minutes.
4. Carefully placing 1 cup of the soup in a blender, blend just enough to ensure the tortilla has been blended completely into the soup. Add back to pot and stir to combine.
5. Add salt and pepper to taste.
6. Serve topped cilantro, fresh lime juice and crispy tortilla strips.