Spicy Tortilla Soup

2 tablespoons ground cumin
2 teaspoons paprika
2 teaspoons chili powder
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried oregano
1 teaspoon ground coriander
1 1/2 teaspoons salt
½ teaspoon black pepper
2 tablespoons olive oil
1 medium red onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 tablespoon chopped garlic
1 – 7 oz. can diced green chilies, not drained
2 – 10 oz. cans Rotel Tomatoes, not drained
1 – 15 oz. can corn, drained
5 – 14.5 oz. cans Vegetable Broth
2 – 15 oz. cans black beans, drained and rinsed

In a small bowl mix together cumin, paprika, chili powder, garlic powder, onion powder, oregano, coriander, salt and black pepper. Set aside.
In a large pot heat the oil over medium high heat. Add the onions and bell peppers. Sauté, stirring occasionally, until soft, 8-10 minutes. Add the spices and chopped garlic; cook for 2 minutes, stirring continuously.

Add the green chile peppers, Rotel, corn and vegetable broth. Increase heat to high, bring to a boil, reduce heat and simmer for 10 minutes. Add the black beans and simmer for 2 more minutes.

Garnish, as desired, with shredded cheese, diced avocado, sour cream and tortilla chips.