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Vegetarian Tortilla Soup
Prep
15 mins
Cook
40 mins
Servings
12
Difficulty
Medium
This vegetarian tortilla soup is one of my go to weeknight dinners because it comes together in just under an hour and tastes like you've been simmering it all day. The best part? Most of the ingredients come straight from your pantry, making it incredibly budget friendly. I love using frozen peppers and onions to skip the chopping, and the crushed tomatoes paired with green chiles give you that authentic, complex flavor without any fuss. Green chiles are packed with vitamin C and capsaicin, which supports heart health and may boost metabolism. Topped with crispy tortilla chips, creamy avocado, and melted cheese, every spoonful feels indulgent while still being wholesome and meat free.
Ella x
Ingredients
- 22 tablespoons vegetable oil
- 11 (1 pound) package frozen pepper and onion stir fry mix
- 22 cloves garlic, minced
- 33 tablespoons ground cumin
- 11 (28 ounce) can crushed tomatoes
- 33 (4 ounce) cans chopped green chile peppers, drained
- 44 (14 ounce) cans vegetable broth, salt and pepper to taste
- 11 (11 ounce) can whole kernel corn
- 1212 ounces tortilla chips
- 11 cup shredded cheddar cheese
- 11 avocado - peeled, pitted and diced
Detail level
Instructions
- 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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