mexican mama
New member
I am big fan of tortillas..may it be as a snack with bean dip, or in soups.This comfort food really feels so nice whenever ive had a bad day at the office and just wants to relax at home, with a glass of wine a good bad. I make these whenever i feel down, its a great pick me uo meal.
Vegetarian Tortilla Soup
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
* 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.
Vegetarian Tortilla Soup
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
* 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.
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....I also love Gazpacho