Vegetarian Tortilla Soup

Ingredients

• 1 tbsp extra-virgin olive oil
• 1 small onion, chopped
• 1 jalapeño pepper diced, seeds removed to reduce heat if desired
• 2 garlic cloves, minced
• 1½ tsp ground cumin
• 4 cups reduced sodium vegetable broth
• 1 cup corn kernels
• 1 - 15oz can black beans, drained and rinsed
• 1½ cups mild salsa

• 1 cup olive oil
• ⅛ tsp Amoretti® Cilantro Oil Extract O.S.

• tortilla chips
• Mexican cheese blend
• 2 avocadoes
• sour cream
• 1 lime

Directions

1. Heat oil in a large saucepan over medium heat. Add onion and jalapeño. Cook, stirring often, until vegetables are tender, about 5 minutes.
2. Stir in garlic and cumin, cook 30 seconds more until fragrant.
3. Add broth, corn, and beans. Increase heat to high and bring to a rapid simmer.
4. Stir in salsa and bring back to a simmer.
5. Combine olive oil and Cilantro Oil Extract in a small bowl. Set aside.
6. Serve by placing a handful of tortilla chips and cheese in the bottom of a bowl.
7. Ladle the soup into the bowl and drizzle with cilantro oil, reserve remaining oil for other uses.
8. Float ½ an avocado on top, the pit crater filled with sour cream. Finish with a squeeze of lime juice.