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Vegetarian Tortilla Soup

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.
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Course Breakfast, Main Course
Cuisine French

Ingredients
  

  • 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