1. 1. In a large pot over medium to low heat, add the olive oil, onion, and garlic. Sauté for about 5 minutes. 2. 2. Meanwhile, chop the peppers, green onion. Add the veggies into the pot and sauté for another 5-10 minutes. 3. 3. Add in the crushed tomatoes, cumin, broth, and chia seeds. Stir well and season with salt and pepper. Simmer on low-medium heat for 25-30 minutes. Stir in drained and rinsed beans just before serving. 4. 4. After the soup simmers, ladle into bowls, and top tortilla strips. Serve immediately. Keeps in fridge for up to 5 days or can be frozen for 1 month. ---------------------------------------------------------------------------
Nutrition
Ingredients
