Vegetarian Tortilla Soup

Vegetarian Tortilla Soup

 "People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. It's  also vegan if you don't add the cheese at the end. If you prefer a more spicy soup, add a dash or two of hot  sauce before serving."

 Ingredients 
 Original recipe makes 12 servings

•  2 tablespoons vegetable oil
•  1 (1 pound) package 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 
•  1 (11 ounce) can whole kernel corn
•  12 ounces tortilla chips 
•  1 cup shredded Cheddar cheese 
•  1 avocado - peeled, pitted and diced

 Directions

1. 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.
2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.