Vegetarian Tortilla Soup
This Vegetarian Tortilla Soup is a simple, easy to make and delicious recipe that's also vegan without the cheese. Perfect for everyone!
Equipment
- large pot
Ingredients
Soup Base
- 2 tablespoons vegetable oil
- 1 pound 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
Toppings
- 1 11 ounce can whole kernel corn
- 12 ounces tortilla chips
- 1 cup shredded Cheddar cheese
- 1 whole avocado, peeled, pitted and diced
Instructions
Cooking Instructions
- 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.
Notes
Add hot sauce for a spicier soup.
Nutrition
Serving: 1servingCalories: 315kcalCarbohydrates: 37gProtein: 9gFat: 16gSaturated Fat: 4gCholesterol: 12mgSodium: 1152mgPotassium: 461mgFiber: 6gSugar: 4gVitamin C: 27mgCalcium: 186mgIron: 3mg
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