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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 12 |
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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 (1 pound) package frozen pepper and onion stir fry mix |
2 cloves garlic, minced |
3 tablespoons ground cumin |
1 (28 ounce) can crushed tomatoes |
3 (4 ounce) cans chopped green chile peppers, drained |
4 (14 ounce) cans vegetable broth |
salt and pepper to taste |
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. 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.
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