Ingredient:
2 tbsp vegetable oil
1 package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tbsp ground cumin
1 can crushed tomatoes
3 cans chopped green chile peppers, drained
4 cans vegetable broth salt and pepper to taste
1 can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced
Method:
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.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
2 tbsp vegetable oil
1 package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tbsp ground cumin
1 can crushed tomatoes
3 cans chopped green chile peppers, drained
4 cans vegetable broth salt and pepper to taste
1 can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced
Method:
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.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
