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

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.

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