Tortilla Soup

2 tablespoons vegetable oil
1 package frozen peppers
1 package frozen onions
2 cloves garlic, minced
3 tablespoons ground cumin
2 teaspoons dried cilantro
1/2 cup lime juice
3 (14oz) cans died tomatoes, Hunts fire roasted with garlic
1 (4 oz) can chopped green chili peppers, drained
4 (14oz) cans broth (vegetable or chicken)
salt and pepper to taste
1 (11oz) can whole kernel corn, drained
2 (14oz) cans black beans, drained
12 oz tortilla chips, or strips
1 cup shredded cheese
1 avocado - peeled, pitted and diced
sour cream to dollop on top

the recipe does not call for it but we added chicken!

Heat the oil in a large pot over medium heat. Stir in the peppers and onions, garlic, cumin, cilantro and lime juice cook 5 minutes, until vegetables are tender. Mix in the remaining vegetables, Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.

Serve in bowls over equal amounts, top with cheese, avocado, sour cream and tortilla chips or strips.


Derek made this a few weeks ago and it was amazing!