Tortilla Soup Vegetarian Style
2 tablespoons vegetable oil
1 pound of package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
28-ounce can crushed tomatoes
3 4-ounce cans green chili peppers, chopped and drained
4 14-ounce cans vegetable broth
Salt and pepper to taste
11-ounce can of whole kernel corn
12 ounces tortilla chips
1 cup cheddar cheese, shredded
1 avocado, peeled, pitted, and diced
Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir-fry mix, garlic, and cumin, cooking 5 minutes until vegetables are tender. Mix in the tomatoes and chili peppers. Pour in the broth and then season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes. Mix corn into the soup, continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.