VEGETARIAN TORTILLA SOUP
1 Cup Salsa
4 Cups Vegetable Broth
1 14.5 oz. Can Fire Roasted Garlic Tomatoes
1 15.25 oz Can Black Beans (do not rinse)
1 1/2 Cup Fresh or Frozen Corn (if frozen allow to thaw)
1/2 Small Seeded Jalepeño Finely Chopped (add more to taste)
2 Tablespoons Ground Cumin
2 Cups Sharp Cheddar
1 Cup Full Fat Coconut Milk
Salt and Pepper to taste
Place first seven ingredients in large pot and allow soup to come to a full boil. This will take approximately four - six minutes. Return heat to medium boil and cook for 25 minutes. Add cheddar and coconut milk to soup, stir, and cook on low heat for an additional five minutes.
Serve with cheddar, green onions, sour cream...whatever your heart desires.