People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.
Ingredients
- 2 tablespoons vegetable oil
- 1 package frozen pepper and onion stir fry mix , 1 pound
- 2 cloves garlic , minced
- 3 tablespoons ground cumin
- 1 can crushed tomatoes , 28 ounce
- 3 cans chopped green chile peppers , 4 ounce
- 4 cans vegetable broth , 14 ounce
- salt and pepper to taste
- 1 can whole kernel corn , 11 ounce
- 12 ounces tortilla chips
- 1 cup shredded Cheddar cheese
- 1 avocado - peeled , pitted and diced
Instructions
-
1
Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
-
2
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
Nutrition Facts
Per serving
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