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Vegetarian Tortilla Soup

  • 12servings
  • 40minutes
  • 315calories

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Source: allrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B6, B9, B12, C, E, P
MineralsZinc, Copper, Natrium, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 tablespoons vegetable oil

  2. 1 (1 pound) package frozen pepper and onion stir fry mix

  3. 2 cloves garlic, minced

  4. 3 tablespoons ground cumin

  5. 1 (28 ounce) can crushed tomatoes

  6. 3 (4 ounce) cans chopped green chile peppers, drained

  7. 4 (14 ounce) cans vegetable broth

  8. salt and pepper to taste

  9. 1 (11 ounce) can whole kernel corn

  10. 12 ounces tortilla chips

  11. 1 cup shredded Cheddar cheese

  12. 1 avocado - peeled, pitted and diced

Instructions Jump to Ingredients ↑

  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. 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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