Vegetarian Tortilla Soup

Cuisine : Mexican
Calories : 315
Type : Vegetarian
Serving Size : 12
Course : Soup
Preparation Time : 55  Min

No Ingredient Quantity Measure Type
1 Canola oil 2 Tablespoon
2 Onion 1 Pound
3 Pepper 2 Teaspoon
4 Garlic 2 Clove
5 Ground cumin 3 Tablespoon
6 Tomato 28 Ounces
7 Green chile peppers 4 Ounces
8 Vegetable broth 14 Ounces
9 Salt and pepper To taste
10 Whole kernel corn 11 Ounces
11 Tortilla chips 12 Ounces
12 Paneer 1 Cup
13 Avocado 1

Recipe Details
People have offered me their firstborn children for this recipe; it is simple, easy to make, and delicious. 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.

Cooking Instructions

  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.

Garnishing Instructions
Top with cheese and avocado.

Serving Instructions
 Serve in bowls over equal amounts of tortilla chips. 

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