Hearty Spicy Southwestern Tortilla Soup
(Serves about 8-10) ~ Vegan, Gluten-Free, Soy-Free, Dairy-Free

This soup is hearty, flavorful and mildly spicy. Upon waking up this morning and peeking outside to see the frost on the car, I knew at that moment that it was going to be a warm filling soup kind of day. The ingredients in this tortilla soup take this southwestern style soup to another level with the added rice and two types of beans! Couple this with cilantro and lime for added freshness. As with all of my recipes feel free to adjust seasoning to your liking, but I think it’s superb as is. 🙂 I received many compliments on this one. Enjoy!

Ingredients:
2 Tbsp Extra Virgin Olive Oil
2 Tbsp Garlic, minced
1 Large Sweet Onion
3 Ribs of Celery, sliced
1 Red Pepper, diced (divided)
1 Jalapeño, diced
3 Carrots, sliced
1 (28oz can) Crushed Tomatoes
2 (14.5oz can) Fire Roasted Tomatoes
2 (15.5oz can) Black Beans, drained/rinsed
1 (15.5oz can) Pinto Beans, drained/rinsed
½ a bunch of Fresh Cilantro, divided
2 stalks Kale, stems removed, chopped
2 Quarts (32oz) Vegetable Broth
1 pinch (or about ¼ Tsp) Crushed Red Pepper Flakes
2 Tsp Chili Powder, divided
1 Tsp Cayenne Pepper
½ Tbsp Salt
½ Tbsp Oregano
1 Tsp Cumin, divided
1 Bay Leaf
1 to 1 ½ Tbsp Sugar, divided
½ Cup Brown Rice
1lb (16oz) Frozen Corn
3 Scallions (Green Onions), chopped/divided
Juice and Zest of ½ Lime

Toppings:
Tortilla Strips (homemade or store-bought, you can find this in the salad topping area)
Avocado
Cilantro
Scallions
Red Peppers
Lime Juice

Directions:
-In a large stock pot, heat olive oil over medium-high heat. Add Garlic, Onions, ½ of the diced Red Peppers, Celery, Carrots and Jalapeño. I added each of these in one at a time and cook for about 5-7 minutes.
-Add Beans, diced tomatoes and crushed tomatoes. Add ½ of the Sugar, Bay leaf, Oregano, ½ Tsp Cumin and 1 Tsp Chili Powder then stir to combine. Simmer for about 5-7 minutes.
(I used these Fire Roasted Diced Tomatoes)

-Add vegetable broth and bring to boil. Add rice and allow to boil for 5 minutes then reduce heat to low, cover, and simmer for 30 minutes. (This is a good time to chop cilantro and prep kale – while rice is cooking)
-In a small bowl, add ½ of the fresh lime juice + zest and massage into fresh chopped kale.
–Set aside for about 20 minutes.
-During the last 10 minutes of cooking, add: Corn, Kale, ½ of the Cilantro (about 1/3 Cup) and remaining Rep Pepper (reserve some for garnish if you wish). -Then add: Cayenne Pepper, Salt, Scallions, remaining Chili Powder and Cumin stir to combine.
-After 30 minutes has elapsed cover and turn off heat (keep lid on!) and let stand for another 15 minutes before serving.
-Garnish with your toppings of choice. I added: Scallions, diced Red Peppers, Tortilla Strips and fresh Cilantro.