Tuesday, January 27, 2009

Vegetarian Tortilla Soup



* 1 tablespoon vegetable oil
* 1/2 (1 pound) package frozen pepper and onion stir fry mix or make your own : )
* 1 clove garlic, minced
* 1 tablespoon and 1-1/2 teaspoons ground cumin
* 1/2 (28 ounce) can crushed tomatoes
* 1 can chopped green chile peppers, drained
* 2 (14 ounce) cans vegetable broth
* salt and pepper to taste
* 11 oz of frozen corn kernel corn (or 1/2 can)
* 6 ounces tortilla chips
* 1/2 cup shredded Cheddar cheese
* 1/2 avocado - peeled, pitted and diced
* cilantro

Optional: add drained and rinsed black beans


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, avocado and cilantro.

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