This came about while looking for a tortilla soup recipe that could be served to someone who is allergic to chicken.
1/2 onion, minced
1 clove garlic, minced
1 bell pepper (red, yellow, or green), diced
1 T oil
5 cups stock
1 can diced tomatoes or tomato sauce
1 can black beans, drained
2 C frozen corn
1/2 C brown rice
2 T lime juice
Salt and pepper to taste
Plenty of tortilla chips to go around
Optional: 2 T tequila, 1 diced avocado
Saute the onion, pepper, and garlic in oil until soft. Add the rice, corn, and broth and cook until rice is tender. Stir in the tomatoes and beans and simmer for 3 minutes. Remove from the heat and add lime juice, tequila, and salt and pepper.
Crumble a handful of chips in each bowl and ladle the soup over them. Garnish generously with avocado and cilantro.