Step 1

In a large nonstick pot, add olive oil, onions and garlic. Sauté for 2 minutes.

Step 2

Add chopped tortillas, tomato paste, and all seasonings. Sauté for 2 minutes.

Step 3

Stir in vegetable broth and tomatoes. Bring to a boil, turn down heat and simmer, uncovered, for 15 minutes.

Step 4

Add beans, corn and fresh squeezed lemon or lime juice.  Mix well. Cook 10 minutes more.

Step 5

Top each with crushed tortilla chips and yogurt or sour cream, if desired.

Step 6

This soup freezes great!