Tortilla Soup

Thanks Molly for the recipe!

Ingredients:
1 chipotle chili pepper in adobo sauce
1 14 oz can of black beans
1 14 oz can of chicken stock
1 28 oz can of crushed tomatoes
1 package of frozen corn
1 onion, diced
3 cloves of garlic, minced
4 corn tortillas, ripped up
2 zucchinis, chopped
1 handful of cilantro, diced (optional)
lime juice (optional)
avocado (optional)
salt, lots of it
water, lots of it
1-2 tablespoons of cumin, adjust accordingly
1-2 tablespoons of ground coriander, adjust accordingly
1 teaspoon garlic powder (optional)
1 teaspoon chili powder (optional)

Instructions:
Heat up a good amount of olive oil in a large pot, saute the garlic and onion for about 5 minutes at medium/high heat
Chop up one chipotle chili, take out seeds if you don't want the soup to be too spicy
Add the chopped chili to the pot, stir for a few minutes
Add the crushed tomatoes, chicken stock, black beans and frozen corn in all at once
Add water to dilute the mixture. Add as much or as little as you want, depending on how thick you like your soup. I added about 2 14 oz can's worth of water to the soup
Add the spices and the salt
Add the chopped zucchini
Continue to salt to taste
Put a lid on the pot and simmer at low/medium heat for about 15 minutes, stirring occasionally
Take the tortillas and cut/rip them into thin long strips
Add the tortilla strips to the soup, stir and simmer for another 10-15 minutes or so.
Optional: Garnish soup with cilantro, lime juice and avocado