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At a Glance
Cuisine:
Vegetarian
Difficulty:
Moderate
Course/Dish:
Vegetable Soups
Makes:
12 servings
Vegetarian Soup with Tortilla Chips
Packed with hearty vegetables, the soup is a complete meal for your family. Have with a salad on the side.
Ingredients
2 tbsp. vegetable oil
1 lb. package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tbsp. ground cumin
1 28 oz. can crushed tomatoes
3 4 oz. cans chopped green chile peppers, drained
4 14 oz. cans vegetable broth
Salt and pepper to taste
1 11 oz. can whole kernel corn
12 oz. tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced
1 lb. package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tbsp. ground cumin
1 28 oz. can crushed tomatoes
3 4 oz. cans chopped green chile peppers, drained
4 14 oz. cans vegetable broth
Salt and pepper to taste
1 11 oz. can whole kernel corn
12 oz. tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced
Methods/steps
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 then reduce heat to low, and simmer 30 minutes.
Add corn into the soup, and continue cooking 5 minutes.
Serve in bowls over equal amounts of tortilla chips. Garnish with cheese and avocado.
Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil then reduce heat to low, and simmer 30 minutes.
Add corn into the soup, and continue cooking 5 minutes.
Serve in bowls over equal amounts of tortilla chips. Garnish with cheese and avocado.
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