Tortilla Soup.

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Enough pictures let's get to the recipe already?  K!
Guys.  Guys.  Listen.  This soup is delicious.  Are you listening?  New Hunt house staple, for sure.  We downed it, all of us.  Parker even.  Steve had to be cut off at three bowls.  William and Lindsey gave it two thumbs up... or, one thumb up from each of them, I guess?  
What I'm trying to say is that it's really, really good.  No wacky ingredients.  Healthy.  Delicious.  Easy.  Done.  We had it a few weeks ago at our friends' home.  He is known for his cooking (hey Ryan!) and this meal was no exception.  And for the record, fall and winter food beats all the other seasons times ten.  Like a kick in the pants!  It's definitely one of my favorite changes as I head into the cooler weather.
Make it and then come back and thank me later.
Tortilla Soupserves 6-8
olive oil
1 onion
2 bell peppers (any color, but I used red)
1 zucchini
1 t cumin
1 t poultry seasoning
1/2 t chili powder
1 1/2 t salt
freshly ground black pepper to taste
2 cups frozen corn kernels (or fresh if in season)
1-2 cups black beans (I used 2!)
3 cloves garlic
1 28-oz. can stewed tomatoes
1 8-oz. can tomato sauce
2 1/2 c vegetable broth (I had homemade chicken stock, so I used that)

Chop the onions, peppers, zucchini into 1/2" pieces.  Dice the garlic.
Heat the oil over medium heat in a large soup pot.  Toss in onions and saute.  After a couple minutes add peppers and zucchini.  Flavor with spices and stir every few minutes until they soften.
Add frozen corn (it'll defrost quickly) and garlic.  Once corn is heated up, add the tomatoes and sauce, black beans, and broth.  Bring to a boil then turn heat to low.  Simmer until you're ready to eat.

Garnish with crumbled tortilla chips, cheese, and sour cream.
(And, if you're feeling fancy, avocado and cilantro too!  We didn't have those...)

The chips get soft and a bit soggy and the cheese gives it a salty bite.  And sour cream?  Well, let's just say we need to replenish our supply every few days...
And!  You could add chicken if you wanted.  I added some, shredded-style, because it was ready to go in the fridge from a crockpot meal the day before.  The soup certainly didn't suffer for it...

It's soooooo yummy.