Vegetarian Tortilla Soup - Master recipes

Ingredients

• 12 (6-inch) corn tortillas, divided -
• 2 tablespoons extra virgin olive oil, divided -
• 1 1/2 teaspoons salt, divided -
• 1 large yellow onion, finely chopped -
• 1 large green bell pepper, stemmed, seeded, and finely chopped -
• 2 jalapeños, seeded and finely chopped -
• 2 cloves garlic, minced -
• 1 (14.5-ounce) can fire roasted diced tomatoes -
• 1 (15.5-ounce) can black beans, rinsed and drained -
• 1 (15.5-ounce) can corn, rinsed and drained -
• 2 teaspoons chili powder -
• 1 teaspoon ground cumin -
• 1 teaspoon dried oregano -
• 1/2 teaspoon ground coriander -
• 1/2 teaspoon garlic powder -
• 1/2 teaspoon ground black pepper -
• 1 bay leaf -
• 4 cups vegetable stock -
• 1 tablespoon tomato paste -
• 2 scallions, trimmed and chopped -
• 1 tablespoon fresh lime juice -
• For optional garnishes -
• Fresh cilantro, chopped -
• Lime wedges -
• Queso fresco, crumbled -
• Mexican-style cheese, shredded -
• Radishes, thinly sliced -
• Avocado, diced -
• Sour cream -