1. In a large pot over medium-high heat, add olive oil.
2. Add in yellow onion and saute until translucent (about 3-4 mins).
3. Add in garlic cloves and cook for 1 more minute.
4. Add in bell pepper and cook for another minute.
5. Top with diced tomatoes, vegetable stock, green chilis, quinoa, black beans and corn.
6. Add in spices and bring soup to a boil.
7. Once boiling, cover with lid and simmer for 20 minutes.
8. Remove lid and simmer for an additional 20 minutes.
9. Top with lime juice, cilantro and cayenne if using.
10. Add to bowls and sprinkle with toppings of choice.

*For Homemade Tortilla Crisps:

1. Preheat oven to 400 degrees F.
2. Slice corn tortillas in half and then into thin crisps.
3. Place in a single layer on a baking sheet and bake for 10-15 mins or until browned.
4. Sprinkle on soup or store in a paper bag on counter top for several days.