Directions:
- 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.
- 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
| Amount Per 1 Serving | |||
| Calories | 272.73 Kcal (1142 kJ) | ||
| Calories from fat | 138.42 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.38g | 24% | |
|---|---|---|---|
| Cholesterol | 9.98mg | 3% | |
| Sodium | 208.94mg | 9% | |
| Potassium | 373.46mg | 8% | |
| Total Carbs | 29.71g | 10% | |
| Sugars | 4.97g | 20% | |
| Dietary Fiber | 5.79g | 23% | |
| Protein | 6.46g | 13% | |
| Vitamin C | 26.8mg | 45% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.5mg | 14% | |
| Calcium | 122.5mg | 12% | |
| Amount Per 100 g | |||
| Calories | 231.45 Kcal (969 kJ) | ||
| Calories from fat | 117.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.05g | 24% | |
|---|---|---|---|
| Cholesterol | 8.47mg | 3% | |
| Sodium | 177.31mg | 9% | |
| Potassium | 316.93mg | 8% | |
| Total Carbs | 25.22g | 10% | |
| Sugars | 4.22g | 20% | |
| Dietary Fiber | 4.91g | 23% | |
| Protein | 5.48g | 13% | |
| Vitamin C | 22.8mg | 45% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 2.1mg | 14% | |
| Calcium | 104mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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