Ingredients:

  • 2 tablespoons olive oil (30 ml)
  • 1 medium onion, diced (about 150 g)
  • 2 cloves garlic, minced
  • 1 bell pepper (red or green), diced (about 150 g)
  • 1 medium zucchini, diced (about 150 g)
  • 1 can (15 oz or 425 g) black beans, rinsed and drained
  • 1 can (14.5 oz or 410 g) diced tomatoes (fire-roasted, if available)
  • 4 cups vegetable broth (960 ml)
  • 1 teaspoon ground cumin (2 g)
  • 1 teaspoon chili powder (2 g)
  • Salt and black pepper to taste
  • Juice of 1 lime (about 2 tablespoons or 30 ml)
  • 4 corn tortillas, cut into strips
  • 2 tablespoons olive oil (30 ml)
  • Pinch of salt
  • Fresh cilantro, chopped
  • Avocado slices
  • Fresh lime wedges

Instructions:

  1. Preheat oven to 375°F (190°C). In a bowl, toss tortilla strips with olive oil and a pinch of salt. Spread in a single layer on a baking sheet. Bake for 10-12 minutes until crispy.
  2. In a large pot, heat olive oil over medium heat. Add diced onion and sauté until translucent, about 5 minutes. Stir in minced garlic and diced bell pepper; cook for another 2-3 minutes.
  3. Add diced zucchini, ground cumin, chili powder, salt, and pepper. Stir to combine.
  4. Pour in the diced tomatoes and black beans. Stir and let cook for an additional 2 minutes.
  5. Add vegetable broth, bring to a boil, then reduce the heat and let it simmer for 15-20 minutes.
  6. Stir in lime juice and adjust seasoning if necessary.
  7. Ladle soup into bowls, top with tortilla strips, cilantro, and avocado slices. Serve with lime wedges.