Tortilla Soup with Crispy Strips Recipe | Dr. McDougall

Ingredients

• 4 Cups Vegetable broth
• 1 Medium onion, chopped
• 1/2 Cup Green bell pepper, chopped
• 2 Cloves Garlic, minced
• 15 Ounce Can Fire roasted chopped tomatoes
• 15 Ounce Can Fire roasted crushed tomatoes
• 15 Ounce Can Black beans, drained and rinsed
• 1 Cup Frozen corn kernels, thawed
• 7 Ounce Can Chopped green chilies
• 2 Tsp Cumin
• 1/2-3/4 Cup Chopped avocado
• 6-8 Fat free corn tortillas