Tortilla Soup Recipe | Simms Mann UCLA Center for Integrative Oncology

Ingredients

• 4 (6-inch) corn tortillas, cut into thin strips
• Salt to taste
• 2 tbsp olive oil, divided
• 1 medium onion, diced
• 4 cloves garlic, smashed and sliced
• 2 tbsp tomato paste
• 2 tsp ground cumin
• ½ tsp ground cayenne pepper, to taste
• 1 (14-oz) can chopped tomatoes
• 6 cups low-sodium vegetable broth
• 1 (15-oz) can low-sodium black beans, drained and rinsed
• 3 cups baby spinach
• 1 ripe avocado, pitted, peeled and diced