Vegetarian Tortilla Soup
Cook Time
40
mins
Calories
248
Serving Size
4
Carbs
19
Fat
15
Protein
9
description
ingredients
1-1/4 (14 ounce) cans vegetable broth
salt and pepper to taste
3/8 (11 ounce) can whole kernel corn
1/4 pound tortilla chips
1/3 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced
2 teaspoons vegetable oil
3/8 (1 pound) package frozen pepper and onion stir fry mix
5/8 clove garlic, minced
1 tablespoon ground cumin
3/8 (28 ounce) can crushed tomatoes
1 (4 ounce) can chopped green chile peppers, drained
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.