This veggie loaded version of classic tortilla soup is simmered with summer squash, zucchini, peppers and corn. The fun is in all the topping combinations-fully loaded or lightly loaded-you’re the soup master.

Serves 4

Instructions:

1. In a large stock pot heat oil over medium high heat. Sauté garlic, onions, zucchini, squash, peppers and corn seasoned with cumin and chipotle peppers for 5 minutes.
   
2. Stir in diced tomatoes, vegetable stock and black beans, cover and reduce heat to medium low. Simmer for 10 minutes.
   
3. Stir in tortillas and season with salt before serving. Have assorted toppings set out in bowls for customizing soup.
   

Tip: If you are planning on having leftovers or want to make this soup for packed lunches, keep the corn tortilla strips separate this will keep them from getting soggy. Add to your hot soup when your ready to eat.