A smooth and flavourful vegetarian Mexican soup with lots of fun toppings.

2 tsp canola oil
1 onion, chopped
2 cloves garlic, crushed
2 tsp cumin
1 tsp chili powder
1 tsp chipotle seasoning
5 cups vegetable broth (or water and vegetable base)
1 can (19oz) black beans, drained and rinsed
1 can (14oz) diced tomatoes
1 cup frozen corn
1 avocado, sliced
1 cup crushed tortilla chips
1 cup sour cream
1 cup salsa
salt and pepper, to taste (optional)
Heat oil in a dutch oven over medium heat. Saute onion and garlic for 3-5 minutes. Add cumin, chili powder and chipotle seasoning and cook for another minute. Add broth and bring to a boil. If using water, bring to a boil and then add the vegetable base (around a tablespoon, depending on your taste and the strength of your base). Reduce heat to medium-low and add black beans, diced tomatoes, and corn. Simmer covered for 10 minutes. Using an immersion blender, blend the soup until fairly smooth. Add salt and pepper if desired. Pour into bowls and serve with avocado, tortilla chips, sour cream and salsa for everyone to add to their soup as desired.

This is my new favourite soup! It was amazing, and we all ate it. The kids found it fun to add all the toppings to their soup, especially the chips. Tony was very impressed with this soup and said he really liked the avocado it it. So did I. I love avocadoes and I thought they complimented this soup particularly well. We’ll definitely be making this again soon.