Step 1

MAKE THE TORTILLA STRIPS: Preheat oven to Cut tortillas in half. Stack on top of each other and then cut into 1/4" strips. Spread on heavy baking sheet. Drizzle with oil, sprinkle with taco seasoning. Toss and bake for 15 minutes, until crisp and golden.

Step 2

Heat a dutch oven or soup pot over medium heat. Swirl in 1 Tablespoon veggie broth (or water or olive oil), then saute onions and jalapenos until soft, about 5 minutes.

Step 3

Mix in spices and garlic, and cooke, stirring constantly for 30 seconds.

Step 4

Stir in tomato paste, veggie broth, tomato paste, kidney beans, lime juice and cilantro. Bring to a boil, then turn down to a simmer and cook, uncovered, for 10 minutes.

Step 5

Use an immersion blender to partially puree, to thicken soup up.

Step 6

Add the corn and continue to cook for 3 minutes, until heated through.

Step 7

GARNISH: chopped avocado, fresh cilantro, tortilla strips, sliced jalapeno, nutritional yeast, sliced olives, cashew cream...whatever you love!