Country Cooking – Vegetarian Tortilla Soup

Ingredients

• 2 Tablespoons vegetable oil
• 1 (1 lb) package frozen pepper and onion stir fry mix
• 2 cloves garlic, minced
• 3 tablespoons cumin (or to taste)
• 1 (28 oz) can crushed tomatoes
• 3 (4 oz) cans chopped green chili peppers, drained
• 4 (14 oz) cans vegetable broth salt and pepper to taste
• 1 (11 oz) can whole kernel corn
• 12 oz. tortilla chips
• 1 cup shredded cheddar cheese
• 1 avocado – peeled, pitted & diced

Directions

Heat the oil in a large pot over medium heat. Stir in pepper and onion stir fry mix, garlic and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chili peppers. Pour in the broth, season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.

Mix corn into soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.

Recipe from www.allrecipes.com

Ed note: For perfect diced avocados in a flash, cut ripe avocado in half, take out pit. Holding half in your hand, use paring knife to cut flesh into small squares. Don’t cut through skin. Turn skin inside out and diced avocado will fall out.

Related posts:

1. Country Cooking – Creamy Turkey Vegetable Soup
2. Country Cooking – Pumpkin and Corn Fritters
3. Country Cooking – Apple-Raisin Stuffing
4. Country Cooking – Filet Mignon with Arugula Salad