Cook Aromatics

• Heat 2 tbsp. oil in a large pot over medium-high.
  
• Once hot, add onions and garlic and cook for 2 minutes, until tender and fragrant.
  
• Rinse and drain black beans in a fine mesh sieve.

Assemble Soup

• Add spice blend and crumble vegetable stock cube into pot and cook for 30 seconds.
  
• Add black beans, fire-roasted tomatoes and 1 ½ cups water to pot.
  
• Bring to a simmer, then reduce heat to medium-low and simmer for 15–20 minutes, until thickened slightly.
  
• Season to taste with salt and pepper.

Fry Tortillas

• Slice tortillas into ¼ inch strips.
  
• Heat 2 tbsp. oil in a large skillet over medium-high.
  
• Once hot, add tortilla strips and toss to coat with oil.
  
• Season to taste with salt and fry until crispy and golden.
  
• Remove from skillet and drain on paper towel.

Prepare Toppings

• Wash cabbage.
• Wash cilantro and pick and chop leaves.
  
• Cut lime into wedges.
  
• Cut avocado in half, remove pit and cut flesh into ¼ inch slices.

Finish + Serve

• Portion soup into serving bowls.
  
• Top to your preference with each of the following: feta, sour cream, avocado, crispy tortillas and cabbage.
  
• Garnish with cilantro and serve with lime wedges squeezed to taste.
  
• Enjoy!