Vegetarian Tortilla Soup

Vegetarian Tortilla Soup
Vegetarian Tortilla Soup from
Top Ate on Your Plate
Serves 4


  • 2 tablespoons olive oil
  • 1 red pepper, chopped
  • 1 Vidalia onion, chopped
  • 3 cloves garlic, grated
  • 3 tablespoons ground cumin
  • 1 (28 ounce) can crushed tomatoes
  • 3 (4 ounce) cans chopped green chili peppers, drained
  • 4 (14 ounce) cans vegetable broth
  • salt to taste
  • 1 can corn kernels, no salt added
  • 12 ounces tortilla chips
  • 1 cup shredded cheddar cheese
  • 8 oz fat free or low fat sour cream
  • 1 avocado, sliced
  • 1-2 TBSP cilantro, chopped


  1. Heat the oil in a large pot over medium heat. Stir in the peppers, onions, garlic, and cumin, and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chilis. Pour in the broth, and season with salt. 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 and chopped cilantro.
Note: This soup can be served with Smoked Lime Sour Cream instead of plain sour cream if desired.  The recipe is included here

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