This is a variation of a widely-published and shared recipe.
- 1 (1 pound) package frozen pepper and onion stir fry mix (or fresh equivalent)
- 2 tablespoons vegetable oil
- 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 (or equivalent volume of homemade broth.)
- 1 (11 ounce) can whole kernel corn (or fresh or frozen equivalent volume)
- 12 ounces tortilla chips
- 1 cup shredded Cheddar cheese
- 1 avocado – peeled, pitted and diced
- Salt and pepper to taste
- 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 for 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
(Makes 12 Servings)
I use a large yellow onion and a fresh red bell pepper–instead of a frozen package. The food processor does a great job of chopping it finely before sautéing. I also add a can of drained black beans (or pinto beans) and about a cup of frozen corn instead of canned.
You can decrease the amount of cumin (1 to 2 Tbsp. is plenty) and/or chiles, to your own taste. I also use two 32 oz. retort-packaged cartons of vegetable broth instead of canned broth. And of course homemade broth is even better.
Notes and Serving Suggestions
I serve this with chopped cilantro, scallions, avocados, and lime wedges.
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