Tortilla soup

I usually make this soup vegetarian for me and add rotisserie shredded chicken to it for my husband. It can easily be made vegan by not adding the cheeses or using a vegan cream cheese such as 'Tofuti' to make it creamy.

Ingredients:
2-3 tbs olive oil
1 onion chopped
3 cloves of garlic minced
1 jalapeno chopped
1 bell pepper(any color) chopped
2 tsp cumin (if you don't have cumin, taco seasoning works well too)
1/4 cup of your favorite Pico de Gallo
1 box of tomato soup or roasted red pepper and tomato soup
1 cup of vegetable broth
2 wedges of laughing cow cheese
3 tbs of grated parmesan

For toppings:
Avocado chopped
Green onion chopped
Tortilla chips crushed

In a large pot saute onion, garlic, jalapeno, bell pepper with salt and pepper in olive oil. on medium high for about 10 minutes. Once the vegetables are softened and onions are translucent add cumin and Pico de Gallo. Add a touch of vegetable broth if the veggies are sticking to the pot let they ingredients come together for a few minutes.

Add tomato soup to pot. Let simmer on medium for 5-8 minutes.

Meanwhile heat up 1 cup of vegetable both till almost boiling. Pour the broth over a the two cheeses in a glass bowl. With a wire wisk mix them together until it becomes a cream. Add this to the soup and let simmer for 10 minutes.

Serve in bowls with avocado chunks, chopped green onion and crushed tortilla chips.

Yields 4-6 servings.