Vegan Tortilla Soup

The question that is on a lot of minds and I'm sure it's on yours is this: What is Sunshine making for dinner tonight? Well, the suspense is over. Here we go!

1 T olive oil
1-1/2 cups chopped onion
2 garlic cloves, minced
2 bell peppers, chopped
1 zucchini, chopped
1 ear fresh corn
1/2 cup green onion, chopped
3 T ground cumin
One 28 oz can crushed tomatoes
1 can chopped green chili peppers, drained (optional - I don't use it because my twins hate "spice")
3 cups vegetable broth
2 T chia seeds
1/2 - 2 cups cooked black beans
salt and pepper and crushed red chili pepper to taste
Fresh lime juice to garnish on top
Non dairy cheese for sprinkling
Chopped avocado for garnish
Tortilla chips

In a large pot over medium to low heat, add the olive oil, onion, and garlic. Saute for about 5 minutes.

Meanwhile, chop the peppers, zucchini, green onion, and remove corn from cob. Add veggies into the pot and saute for another 5-10 minutes.

Add in the crushed tomatoes, cumin, broth and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes.

After the soup simmers, ladle into bowls and top with chopped avocado, fresh lime juice, cheese, green onion, and tortilla chips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month.