Vegetarian Tortilla Soup

Vegetarian Tortilla Soup from
Top Ate on Your Plate

Serves 4

Ingredients

• 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

Directions

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.