Vegetarian Tortilla Soup

This soup is perfect for any given time – and fairly easy to make! You can even make it vegan if you skip the cheese at the end.

Bon Appétit!

Ingredients:

2 tablespoons vegetable oil

2 cloves garlic, minced

salt and pepper to taste

3 tablespoons ground cumin

1 (28 ounce) can crushed tomatoes

4 (14 ounce) cans vegetable broth

1 (11 ounce) can whole kernel corn

12 ounces tortilla chips

3 (4 ounce) cans chopped green chili peppers, drained

1 (1 pound) package frozen pepper and onion stir fry mix

1 cup shredded Cheddar cheese

1 avocado – peeled, pitted and diced

Preparation:

1. Heat oil in a large pot over medium heat. Mix in the pepper and onion stir fry mix, garlic and cumin. Then cook for about 5 minutes. Put the tomatoes and chili peppers in. Pour the broth over, then season the mixture with salt and pepper. Bring to a boil, reduce the heat and let it simmer for about 30 minutes.
2. Mix in the corn and continue with the cooking for about 5 minutes more. Serve in bowls and put equal amounts of tortilla chips. If you want, top it with some cheese and avocado.