This has GOT to be one of my favorite soups of all time! As much as I love it with chicken, as it is traditionally served, this rendition is a nice alternative for Meatless Monday :) And as the weather cools, this classic soup is perfect to keep your tummy warm and satisfied.
2 tablespoons vegetable oil
1 lb. package frozen pepper and onion stir fry mix
2 cloves garlic (minced)
3 4-oz. cans chopped green chile peppers (drained)
3 tablespoons ground cumin
1 28-oz. can crushed tomatoes
4 14-oz. cans vegetable broth
Salt and pepper to taste
1 11-oz. can whole kernel corn
12 oz. tortilla chips (personally, I LOVE the blue ones!)
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 for 5 minutes until the 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 for approximately 30 minutes. Mix corn into soup and continue to cook for 5 minutes. Serve in bowls and top with cheese, avocado and tortilla chips.
[Recipe and Image via AllRecipes.com]