Tortilla soup is one of my favorite foods. One of my favorite foods in general. I love how it is rich and flavorful with toppings like crunchy tortilla strips and creamy avocado. Tortilla soups are a classic, but you can make this any way you could imagine. If you're looking for a great, filling soup for a cold day, this recipe is for you. T.he kind of yoga food i like to eat
Ingredients:
Tablespoons vegetable oil
1 (1 pound) package of frozen pepper and
Onion stir fry mix
2 cloves garlic, minced
Tablespoons ground cumin
1 (28 ounces) can of crushed tomatoes
4-ounce cans of chopped green chilli peppers, drained
14-ounce cans of vegetable broth
Salt and pepper to taste
1 (11 ounces) can of whole kernel corn
12 ounces of tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted, and diced
Directions:
Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook for 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 for 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.