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Prepare your ingredients:
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1. Dice onion, potatoes and bell pepper and set aside.
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2. Finely chop the garlic.
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3. Finely chop the jalepeno pepper. If you don't want a lot of spice, clean out the rib and seeds before chopping the pepper.
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4. Drain the cans of beans.
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5. Do NOT drain the fire roasted tomatoes.
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6. Chop up the scallions and set aside.
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7. Roughly chop the cilantro and set aside.
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Let's make soup:
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1. In a large pot, add the olive oil and onion and cook for 3-5 minutes or until translucent. Then add the garlic (be careful not to let the garlic burn).
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2. Add the potatoes, jalapeno and bell pepper and cook for another 5 minutes.
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3. Stir in beans and tomatoes.
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4. Add paprika, chili powder and hot sauce. You can add as little or as much of these spices as you want.
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5. Add the vegetable stock and bring the whole soup to a boil, then let simmer for 10-15 minutes.
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6. Ladle soup into individual bowls. Garnish with some crushed tortilla chips, shredded cheese, sour cream, scallions and cilantro.
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Optional: you can put some cheese on top of each bowl, then put the bowl under a broiler for 2-3 minutes until the cheese is melted. Then add your other garnishes. However, I find this takes too much time and I'd rather eat the soup right away. The choice is yours.
