Easy Vegan Tortilla Soup

In a large soup pot, heat olive oil over medium heat. Add onion and peppers and saute for about 5 minutes, until softened. Add in chopped tomatoes with juice, vegetable broth, garbanzo beans and spices. Bring to a low boil and allow to heat through.

Preheat oven to 375ºF. Place tortilla strips onto baking sheet and spray lightly with olive oil spray, then sprinkle with salt. Bake strips for 15 minutes, flipping halfway through cooking. Remove from oven when crispy.

To serve, garnish each bowl with chopped cilantro, avocado (if desired) and several tortilla strips.

Nutrition info per 1 1/2 cups: 193 calories, 3.5 g fat, 8 g protein, 30 g carbohydrates, 6 g fiber.