Vegan Tortilla Soup

INGREDIENTS

2 tbsp olive oil or coconut oil
1 onion, finely diced
4 cloves garlic, crushed
1 red capsicum, finely diced
1 cup of corn kernels (tinned or frozen)
800g (two tins) Ceres Organic Chopped Tomatoes 800ml organic vegetable stock

400g tin Ceres Organics Black Beans
1⁄4 tsp cayenne pepper (optional)
1 cup fresh coriander, chopped
3 corn tortillas sliced into wedges, lightly oiled and baked until crispy 1 lime, cut into wedges

Avocado, sliced Spring onions, sliced Pickled jalapenos

DIRECTIONS

1. Heat oil in large saucepan and sauté onion, garlic and red capsicum until soft.

2. Add corn, tinned tomatoes, stock, black beans and cayenne pepper. Simmer for 20 minutes then stir in chopped coriander. Season to taste.

3. Ladle into bowls and top with tortilla chips, sliced avocado, spring onions and a wedge of lime.