Craig's Tortilla Soup

1 cup homemade vegetable broth plus 4 cups water
- or -
1 can vegetable broth and 1 can water
1/2 a medium onion, minced
1 clove garlic, minced
1/2 cup cilantro, chopped fine
1 green, yellow, or red pepper, diced
1 ripe tomato, chopped
1 can black, pinto, or mixed chili beans, drained & rinsed
2 cups frozen corn
1/2 cup brown rice
2 tablespoons lime juice
Salt and pepper to taste
Optional: 2 Tbs tequila
Tortilla chips

Simmer the onion, pepper, garlic, rice, corn, and half of
the cilantro in the broth and water for about 30 minutes,
or until the rice is tender. Add the tomatoes and beans.
When the tomatoes are just cooked, remove from the heat
and add the rest of the cilantro, lime juice, and
tequila. The tequila should be allowed to evaporate for 5
minutes or so before serving. Salt and pepper to taste.
Serve over crumbled tortilla chips.

Notes: Try sprinkling a little shredded CoJack cheese on
top. I like to season with sea salt. It adds a rich
flavor to the clear broth.