Thursday, April 23, 2009

For You, Halley

Vegetarian Tortilla Soup

Ready in 55 minutes

2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix- I have only been able to find this at Smith's in the frozen food aisle
2 cloves garlic, minced
3 tablespoons ground cumin- To taste, depending on how much you like Cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained - Also to taste, depending on how spicy you like it
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


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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