Vegetarian Tortilla Soup

2 tablespoons vegetable oil
1 red pepper, chopped
1/2 - whole onion, chopped
2 cloves garlic, minced
2 teaspoons ground cumin
1 (28 oz) can crushed tomatoes (I like to use fire-roasted)
2 (4 oz) cans chopped green chilies, drained
4 (14 oz) cans vegetable broth
salt and pepper, to taste
1 (11 oz) can whole kernal corn, drained
1 (14 oz) can black beans, rinsed and drained

Toppings:
tortilla chips (Fritos work, too)
shredded cheddar cheese
avocado, diced
sour cream
cilantro
lime juice

1. In a large pot, saute pepper, onion, garlic, and cumin in oil until tender.

2. Mix in the tomatoes and chile peppers. Pour in the broth and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutues.

3. Mix corn and black beans into the soup and continue cooking 5 minutes.

4. Serve in bowls over tortilla chips. Top with other toppings, making sure to squeeze some lime over each portion. Delicious!