Vegetarian Tortilla Soup

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.


Recipes · Soups, Stews and Chili Recipes · Soup Recipes · Vegetable Soup Recipes


Prep Time: 15 mins
Cook Time: 40 mins
Servings: 12
Total Time: 55 mins
Yield: 12 servings

Ingredients

Ingredients List

  • 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.


Nutrition Facts (per serving)

Nutrition Facts
315 Calories
16g Fat
37g Carbs
9g Protein


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