Mexican Vegetable Soup with Tortilla - Healthy Living

Ingredients

• 2 TB olive oil
• 1 large onion, chopped
• 4 large cloves garlic, minced
• 1 large carrot or sweet potato, diced
• 1 green pepper, bell or poblano, seeded and diced
• 1 medium zucchini, diced
• 3-4 fresh tomatillos, cut into eighths
• 1 TB chili powder, more to taste
• 1 tsp each- ground cumin, ground coriander and salt
• 1 28 oz can diced tomatoes with juice
• 2-4 TB No-Chicken soup base
• 1 14oz can of black, kidney or pinto beans, rinsed
• Tortilla chips
• Monterey Jack cheese, grated
• 1 ripe avocado, diced and coarsely chopped cilantro for garnish