Shown above is a picture of your new go-to winter food.  Fabulous enough for company.  Easy enough for a bad day.  Tortilla damn soup.

Feel free to substitute black beans or kidney beans if you’ve got them in the house.  Individuals with lactose-intolerance often have better luck with goat cheese because of its more acidic composition.  Conduct your own experiments if dairy has been a problem for you or simply skip it-- The soup is only slightly less of a flavor bonanza without it.

Prep Time:  5 minutes
Cooking Time:  30 minutes
Yield: 6-8 Servings
Ingredients:
2 Tbsp Olive Oil
1 Medium Onion, Chopped
1 Medium Green Pepper, Chopped
2 Cloves Garlic, Minced
1 Tbsp Ground Cumin
1- 28 Oz Can of Fire Roasted Tomatoes
1 Quart of Vegetable Stock
1- 15 Oz Can of Cannellini Beans, Drained and Rinsed
6 Corn Tortillas, Torn into Strips
A Few Ounces of Goat Cheese, For Serving

Directions:
Heat the oil in a large pot over medium heat and cook onions and peppers until slightly softened, about 5 minutes.  Add garlic and cumin and cook for an additional two minutes.  Pour in fire roasted tomatoes with their juice, vegetable stock, beans and tortilla strips.  Turn heat on high to bring to a boil, then cover and turn down heat to simmer for 25 minutes.  Serve in bowls with a dollop of goat cheese.