Print: Vegetarian Tortilla Soup

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.

Prep

28 min

Cook

55 min

Servings

Difficulty

Medium

Ingredients

2 tablespoons vegetable oil
1 , 1 pound
2 cloves garlic , minced
3 tablespoons ground cumin
1 , 28 ounce
3 , 4 ounce
4 , 14 ounce
salt and pepper to taste
1 , 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 per serving

Printed from PantryLink · https://pantrylink.app/recipes/vegetarian-tortilla-soup