1 (15-ounce) can pinto or black beans (or both!)
1 (15-ounce) can diced tomatoes (undrained)
2 cups water
1 cup frozen corn kernels
1 cup prepared salsa
1 cup chopped sweet potato
1 cup chopped zucchini
1/2 teaspoon chili powder
1 vegetable bouillon cube
vegan sour cream
1. Except for tortilla chips, avocado, and sour cream, combine all ingredients in a large sauce pan and bring to a boil.
2. Reduce heat, cover and simmer for 30 minutes or until vegetables are tender.
3. Serve with tortilla chips, avocado, and sour cream.
Source of recipe: I created this recipe which is similar to chicken tortilla soup minus the chicken!