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Vegetarian Tortilla Soup
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Prep Time:
15 minutes
Cook Time:
40 minutes
Total Time:
55 minutes
Quick and flavorful vegan soup, opt for cheese-free option for a dairy-free twist. Customize spice level with hot sauce to taste.
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
Instructions:
  • In a large pot over medium heat, heat the oil. Add the pepper and onion stir fry mix, garlic, and cumin. Cook for 5 minutes until vegetables are tender. Stir in the tomatoes and chile peppers, pour in the broth, and season with salt and pepper. Bring to a boil, then reduce heat to low and simmer for 30 minutes.
  • Stir in the corn and simmer for 5 minutes. Serve over an equal amount of tortilla chips in bowls. Finish with a sprinkle of cheese and avocado on top.

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