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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.
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
Directions
Step 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.
Step 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.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 12 | |
| Calories 315 | |
| % Daily Value * | |
| Total Fat16g | 21% |
| Saturated Fat4g | 20% |
| Cholesterol12mg | 4% |
| Sodium1152mg | 50% |
| Total Carbohydrate37g | 14% |
| Dietary Fiber6g | 21% |
| Total Sugars4g | |
| Protein9g | |
| Vitamin C27mg | 136% |
| Calcium186mg | 14% |
| Iron3mg | 18% |
| Potassium461mg | 10% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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