Vegetarian Tortilla Soup

I guess it's recpie week here at the Marmot Den. La Marmot had a couple of friends under the weather yesterday, so I did what you're supposed to when you have ill friends, make them some soup.

I found this recipe over at Allrecipes.com. It's quite good, but I did feel the need to tinker with it. The recipe is as follows:

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.

I did not use avocado, I simply got a tub of guacamole. I also used the jarred garlic. Also, a dollop of sour cream when you serve is fantastic in this soup. You could also substitute a 28 oz. can of Rotel and ditch two of the cans of chiles and be fine as well, that would save money and time. But all in all this was a great recipe, very easy and fairly fast for a soup.