26. Tortilla Soup

Ingredients:
1½ tsp cumin
1 tsp chili powder
½ tsp garlic powder
½ tsp salt
1 Tbsp olive oil
1 cup diced onion
½ cup diced red bell pepper
3 cloves garlic, minced
1 10oz can Rotel tomatoes and green chilies
4 cups low sodium vegetable stock
3 Tbsp tomato paste
4 cups hot water
2 15oz cans black beans, drained and rinsed
½ cup frozen corn
3 Tbsp cornmeal
5 corn tortillas, cut into 2-3" strips 
garnishes:
sour cream/greek yogurt
diced avocado
diced red onion
grated monterey jack or cheddar 
cilantro

Directions:
Heat olive oil in a pot over medium high heat. Add onions, red pepper, and minced garlic. Stir and begin cooking, then add the spice mix. Stir to combine.
Pour in tomatoes, stock, tomato paste, water, and black beans. Bring to a boil, then reduce heat to a simmer. Simmer for 45 minutes, uncovered.
Mix cornmeal with a small amount of water. Pour into the soup, then simmer for an additional 30 minutes. Check seasonings, adding more if needed—add more chili powder if it needs more spice, and be sure not to undersalt. Add the frozen corn. Turn off heat and allow to sit for 15 to 20 minutes before serving. Five minutes before serving, gently stir in tortilla strips.
Serves 4.
http://ahalfbakedlife.blogspot.com/2011/07/finding-my-tribe-vegetarian-tortilla.html