Vegetarian Tortilla Soup
(from reachesha’s recipe box)
Calories: 318
Total Fat: 17.2g
Cholesterol: 12mg
Sodium: 1162mg
Total Carbs: 36.2g
Dietary Fiber: 6g
Protein: 8.5g
Source: allrecipes.com
Prep time: 15 minutes
Cook time: 40 minutes
Serves 12 people
Categories: mexican, soup, vegetarian
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
- 1 teaspoon 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
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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.