Black Bean Tortilla Soup with Avocado & Tomato Salsa

So THIS recipe was stolen from my Food Network app and they apparently stole it from "La Dolce Vegan".  I'm not normally a fan of black bean soups, but this one was enough to make my meat-eater boyfriend groan with pleasure and request it many times since. I think it's because it's blended afterwards, thick, flavourful and the chips inside....oh man.  Try it. It's gooooood.

Also, I've since made the "salsa" separately for topping on fajitas, tacos and more. Also good. I've added my personal tweaks directly into the recipes.

Soup

1 small onion, minced
1 tablespoon olive oil
1 celery stalk, chopped
1 medium carrot, chopped
2 garlic cloves, minced
2 cups vegetable stock (I use vegetarian chicken-flavoured stock)
1x19 ounce can black beans, drained
1 1/2 teaspoons chili powder (I used maybe 2 tsp)
1 teaspoon dried oregano (I used maybe 1.5 tsp)
1/2 teaspoon salt (I added more, I have a salt problem)
plain tortilla chips

Salsa

1 medium tomato, chopped
1 avocado, cubed
1/4 cup cilantro, minced
1 green onion stalk, minced
1 tablespoon oil (e.g. flax, hemp, olive)
2 teaspoons fresh lime or lemon juice
salt to taste

In a medium soup pot on medium heat, sauté the onions in oil until translucent. Add the celery, carrots, and garlic and sauté for 2-3 minutes.  Add the stock, beans, chili powder, oregano, and salt. Bring to a boil, then reduce heat. Cover with lid and simmer for 15-20 minutes. With a blender or food processor, blend half or all of the soup until smooth (be.careful when blending hot liquids). Return to pot and reheat.

While the soup simmers, in a medium bowl, stir together the tomatoes, avocados, cilantro, green onions, oil, and lime/lemon juice. 

Put a large spoonful of the salsa in the middle of the soup and place tortillas along the outside of the bowl, dipping and crunching as you go :)