Tortilla Soup

1. For the soup: Peel and chop onion.

2. In a large skillet over medium heat, add the oil, onion, and garlic. Cook until soft and transparent, stirring occasionally.

3. Stir in the sea salt, pepper, cumin, and chili powder.

4. Add the crushed tomatoes, vegetable broth, salsa, black beans, and green chilis. Stir to combine well, and bring soup to a simmer.

5. For the toppings: Cut the tortillas into strips. Wash and chop the cilantro. Peel, pit, and dice the avocado. Cut lime into wedges for garnish.

6. In a frying pan over medium high heat, melt coconut oil until shimmering.

7. In small batches, fry the sprouted corn tortilla strips in a single layer. Strain in a mesh strainer over a bowl to catch any oil drippings.

8. Ladle soup into shallow bowls and top with tortilla strips, cilantro, and avocado. Serve with lime wedges, salt, and pepper on the side.