Vegetarian Tortilla Soup

Heat the olive oil in a large pot over medium heat. Stir in the onion, green pepper, garlic, and cumin, and cook 5 minutes, until vegetables are tender and onions are translucent. Pour in the tomatoes and add the chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes. In a frying pan, heat vegetable oil and fry each tortilla individually over medium-high heat, until both sides are crispy and just slightly brown. Drain each tortilla on a paper towel then slice into ½ inch strips with a pizza cutter or kitchen shears. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese, avocado, and cilantro, if desired.