Tortilla Soup

I love tortilla soup, so I decided to try and make a pot. I found a few recipes online, but none of them were exactly what I was looking for. So, I decided to try and create my own recipe. And here it is:


Ingredients:
-2 T. vegetable oil
-3 cloves garlic, minced
-2 medium onions, chopped
-2 cans corn, drained
-28 oz. can diced tomatoes, undrained
-2 roasted red peppers
-1 medium zucchini, chopped
-2 jalapeños, seeded and minced
-zest and juice from one lime
-1 T. cumin
-2 t. paprika
-4 cups water
-salt and pepper
-1 can black beans, drained and rinsed


Directions:
1. Heat the oil in a large pot and sauté the garlic, onion, and corn until the onion is soft, stirring frequently.
2. Add the tomatoes and juice, zucchini, roasted red peppers, jalapeño, lime juice and zest, spices, and water. Bring to a boil and then reduce to a rolling simmer. Simmer until the zucchini is soft.
3. In small batches, blend the soup in a blender until smooth, but small pieces of vegetable are still visible. Return the soup to the pot, and season to taste with salt and pepper. Add beans and stir, reheating the soup if needed.
4. Serve with tortilla strips, and you could also include slices of avocado, cheese, or fresh cilantro.


To make your own tortilla strips, cut corn tortillas into narrow strips. Heat a tablespoon or two of oil in a heavy skillet on high, and add the tortilla strips. Stir frequently until the tortilla strips are curled and crispy.