From Happy Herbivore Abroad
1 14 oz. can diced tomatoes, undrained
1 c. vegetable broth
1 15 oz. can black beans, drained and rinsed
1 c. frozen corn
1/4c. salsa
2 T. nutritional yeast
2 T. minced green chiles
1 T. chili powder
1 1/2 t. ground cumin
1 t. dried oregano or marjoram
1 t. onion powder
1 t. garlic powder
1/2 t. paprika
1/8 t. cayenne
Combine all ingredients together in a medium pot, stirring to combine. Cover and cook over low heat until thoroughly warm, about 15-20 minutes. Season to taste with salt and pepper to taste.
I topped mine with avocado and vegan sour cream. Soups like this are also an excellent use of those torilla chip crumbs at the bottom of the bag! Good soup--satisfying, tasty and easy. Pair this with a salad and dinner's a done deal.
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