Mexican Tortilla Soup

Enjoy a comforting bowl of Mexican Tortilla Soup! This gluten free one-pot meal is easy and full of flavour.

Steps

1. Heat a large pot over medium high heat with 2 tablespoons of olive oil. 2. Add the onions and peppers and cook until the vegetables are soft and golden, about 5 minutes. 3. Add garlic and cook for one minute. 4. Add vegetable broth, tomatoes, tomato paste, cumin, chilli powder and pinto beans. 5. Bring to a boil and then reduce heat to low and simmer uncovered for 10 minutes. 6. Add the diced tortilla chips into the pot and simmer the soup for an additional 5 minutes. 7. Add the cilantro, salt and pepper and simmer for one more minute. 8. Serve and enjoy!

1 large onion, diced 1 red pepper, diced 1 garlic clove, minced 2 tablespoons of olive oil 2 cups of vegetable broth 1 can (14.5 ounces) whole tomatoes, undrained 2 tablespoons of tomato paste 1 teaspoon of cumin 1/4 teaspoon of chilli powder 1 (15 ounces) can of pinto beans, rinsed and drained 2 tablespoons of freshly chopped cilantro 4 small corn tortillas, diced Salt and pepper to taste