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Vegetarian Tortilla Soup
Prep
15 mins
Cook
40 mins
Servings
12
Difficulty
Medium
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
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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