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 Peppers (1 cup) . Cook for 3-4 minutes.

Add Vegetable Stock (4 1/2 cups) , Ground Cumin (1 Tbsp) , Chili Powder (1/2 Tbsp) , Diced Tomatoes (1 can) , Black Beans (2 cans) , Carrots (1/2 cup) , Kosher Salt (1/2 Tbsp) , 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.