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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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I found this on , and it had a lot of rave reviews. My husband was a vegetarian for many years, and sometimes he just doesn't want meat. I'll keep this for him. Ingredients:
2 tablespoons vegetable oil |
1 (1 lb) package frozen onion and three pepper blend |
2 garlic cloves, minced |
3 tablespoons ground cumin |
1 (28 ounce) can crushed tomatoes |
3 (4 ounce) cans chopped green chili peppers, drained |
4 (14 ounce) cans vegetable broth |
salt and pepper |
1 (11 ounce) can whole kernel corn |
12 ounces tortilla chips |
1 cup shredded cheddar cheese |
1 avocado, peeled, pitted and diced |
Directions:
1. Heat the oil in a large pot over medium heat.
2. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender.
3. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper.
4. Bring to a boil, reduce heat to low, and simmer 30 minutes.
5. Mix corn into the soup, and continue cooking 5 minutes.
6. Serve in bowls over equal amounts of tortilla chips.
7. Top with cheese and avocado.
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