Vegetable Tortilla Soup (Meatless)

Preheat oven to 425 F.

Place flour tortillas on a clean work surface and cut into thin strips. Place them on a non-stick baking sheet in an even layer and bake several minutes on each side. Once crispy remove from oven and set aside.

In a Dutch oven or another pot with lid add diced tomatoes, chopped green chilies and corn. Stir to mix then add the diced onion, vegetable stock, pepper, cumin and paprika and stir well. Cover with the lid. Heat on medium high heat for 10 minutes then reduce temperature to medium heat and cook for an additional 10 minutes. Keep it covered but stir occasionally during cooking time.

Serve in a bowl. Add tortilla strips and optional sour cream. Just delicious! Enjoy!