Vegan Black Bean Tortilla Soup

Into a pot over high heat, add Coconut Oil (2 1/2 Tbsp). Once hot, add Shallot (1), Celery (1 cup), and Red Bell Pepper (1 cup). Cook for 3-4 minutes.

Add Vegetable Stock (4 1/2 cups), Ground Cumin (2 tsp), Chili Powder (2 tsp), Diced Tomatoes (1 can), Black Beans (2 cans), Carrot (1/2 cup), Kosher Salt (2 tsp), Coarse Black Pepper (1 Tbsp), and Garlic (1 Tbsp). Stir to combine, then bring mixture to a boil.

Add Frozen Corn Kernels (2 cups). Cover, lower heat to medium, and cook for 15 minutes.

Top soup with Tortilla Strips (to taste) and Fresh Cilantro (to taste) right before serving.