Tex Mex Soup

Spice Blend:

• 1 T chili powder 
• 1 t cumin
• 1 t smoked paprika 
• 1 t coriander, ground
• 2 t Caldo de Tomate

Prepare the following:

• 1 large onion, diced
• 1 green bell pepper, diced
• 1 red bell pepper, diced
• 4 jalapenos, cut into half-rings
• 4 cloves garlic, minced

1. While you’re chopping veggies, heat a Dutch oven over medium heat.
2. Add 2 T olive oil to the Dutch oven.
3. Add in the vegetables (except the garlic) and season with adobo seasoning.
4. Sauté the veggies for around 10 minutes, stirring occasionally 
5. Add in the minced garlic, cook & stir for 30 seconds
6. Sprinkle spice blend over the veggies, mix in and cook for a couple minutes
7. Add in 2 quarts of stock and a 28 ounce can of crushed tomatoes. Bring to a simmer.
8. Add in 2 cans of black beans (liquid included). Cook just until they are heated through.
9. Serve with lime wedges and tortilla strips.