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.
Course Vegetable Soups
Cuisine Continental
Servings 12 servings
Calories 2912.99 kcal
- 2 tablespoon(s) vegetable oil
- 2 cup(s) package frozen pepper and onion stir fry mix
- 2 cloves garlic, minced
- 9 teaspoon(s) ground cumin
- 1 28 oz. can crushed tomatoes
- 3 4 oz. cans chopped green chile peppers, drained
- 7 cup(s) vegetable broth
- 1/8 teaspoon(s) salt, to taste
- 1/8 teaspoon(s) pepper, to taste
- 1 11 oz. can whole kernel corn
- 12 ounce(s) tortilla chips
- 1 cup(s) shredded cheddar cheese
- 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, 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.
Calories: 2912.99kcalCarbohydrates: 317.56gProtein: 57.88gFat: 158.74gSaturated Fat: 36.36gCholesterol: 111.87mgSodium: 5825.9mgFiber: 40.03gSugar: 32.06g