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Tortilla Soup

Ingredients

• 1 to 1 ½ teaspoons chili powder, to taste
• 1 can (15 ounces) diced or crushed tomatoes, fire-roasted if possible
• 2 tablespoons plus 2 teaspoons extra-virgin olive oil
• 1 large onion, chopped
• 1 medium bell pepper, chopped
• 1/8 teaspoon fine salt
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 can black beans, rinsed and drained
• 1 can hominy, rinsed and drained
• 4 cups (32 ounces) vegetable broth
• 4 corn tortillas, cut into 2-inch long, ¼-inch-wide strips
• ¼ cup chopped fresh cilantro (opt)
• 1 to 2 tablespoons lime juice, to taste
• Freshly ground black pepper, to taste
• Garnish options: Thinly sliced and roughly chopped radish, diced ripe avocado, cheese or Greek yogurt.

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