Vegan Tortilla Soup

Heat the olive oil in a large pot over medium heat. Add the onion and bell pepper and cook for 5-6 minutes until they soften.
1 tablespoon olive oil
1 medium onion
1 medium red bell pepper
Stir in the garlic and jalapeños, and cook for another minute until fragrant.
2 large garlic cloves
2 tablespoons jalapeños
Add the taco seasoning, cumin, paprika, oregano, salt, and pepper. Stir to combine and cook for a minute to toast the spices slightly.
2 tablespoons taco seasoning mix
1 teaspoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon ground black pepper
Pour in the beans, corn, crushed tomatoes, and vegetable stock. Bring to a simmer, then reduce heat and simmer for 20 minutes.
1 can (14 oz / 400 g) black beans
1 can (14 oz / 400 g) red kidney beans
1 can (7 oz / 200 g) sweetcorn
1 can (14 oz / 400 g) peeled tomatoes
4 cups vegetable stock
Stir in the lime juice and coconut cream. Taste and adjust salt and pepper if needed.
Juice of 1 lime
½ cup coconut cream
Ladle into bowls and top with crispy tortilla strips and fresh cilantro. Serve immediately.
A handful fresh cilantro. roughly chopped