Vegetarian Tortilla Soup

prep time:: 15 min
total time:: 50 min

Makes 8 servings

Jennifer Fleming

This warm, hearty soup is kid friendly if you keep it on the mild side. Chips in soup is fun!

ingredients

2 tablespoons olive oil
1 medium onion diced
1 green bell pepper diced
2 cloves garlic, finely chopped
2 tablespoons ground cumin
1 (28 oz) can crushed tomatoes
1 (4 oz) can chopped, green chili peppers
1 (32 oz) box vegetable stock
Salt to taste
1/2 cup frozen whole kernel corn
6 corn tortillas
2 tbsp vegetable oil
1 cup grated cheddar cheese
1 avocado - sliced
Chopped cilantro (optional)

directions

1
Heat the olive oil in a large pot over medium heat. Stir in the onion, green pepper, garlic, and cumin, and cook 5 minutes, until vegetables are tender and onions are translucent. Pour in the tomatoes and add the 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
In a frying pan, heat vegetable oil and fry each tortilla individually over medium-high heat, until both sides are crispy and just slightly brown. Drain each tortilla on a paper towel then slice into 1/2 inch strips with a pizza cutter or kitchen shears.
3
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese, avocado, and cilantro, if desired.

notes

I like to add extra veggies I have around the kitchen, like mushrooms, peas, squash or zucchini to make meal out of it. I also top with Greek yogurt. Serve with a dry Pinto Grigio.

Source: Jennifer Fleming