Meatless Mondays  |  Posted 10.01.14

Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

Serves 12

Ingredients

  • 2 Tbsp vegetable oil
  • 1 (1 pound) package frozen pepper and onion stir fry mix
  • 2 cloves garlic, minced
  • 3 Tbsp 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 (preferably baked)
  • 1 cups shredded Cheddar cheese
  • 1 avocado - peeled, pitted and diced

Instructions

  • 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.