Vegetarian Tortilla Soup

6 tablespoons cooking oil

8 6-inch corn tortillas cut into strips

1 onion, chopped

3 cloves garlic, chopped

1 tablespoon paprika

2 teaspoons ground cumin

1 teaspoon chili powder

1/8 teaspoon cayenne

1 teaspoon Sriracha

1 1/2 quarts organic vegetable broth

28 oz can crushed tomatoes

2 bay leaves

2 teaspoons salt

1/4 cup lightly-packed cilantro leaves

1 can black beans

2 tablespoons lime juice

1 avocado, diced

Shredded cheddar cheese

DIRECTIONS

In a large pot, toss the tortilla strips in oil until golden brown.  Remove with a slotted spoon and set aside.

At medium heat add the onion, garlic, and spices.  Saute about 5-7 minutes.  Stir in the broth, tomatoes, bay leaves, salt, cilantro leaves, and one-third of the tortillas.Cook, Medium/Low, for 30 minutes; remove the bay leaves.

In a blender, puree the soup and pour back into the pot. Add the beans and corn, bring the soup back to a simmer.

To serve, fill bowl with soup, put the remaining tortilla strips in bowls, add a scoop of avacado chunks and top with the cheese.