Vegetarian Tortilla Soup recipe

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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
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

Nutrition Info

314.5 calories
carbohydrate: 37.2 g
cholesterol: 12.1 mg
fat: 16.2 g
fiber: 5.9 g
protein: 8.7 g
saturatedFat: 4 g
servingSize: -
sodium: 1152.3 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

12 servings

Recipe Note

People have offered me their firstborn children for this recipe;it is simple, easy to make, and delicious. It's also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot sauce before serving.

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