Tortilla Soup

I love tortilla soup, so I was a little scared to make this recipe...I didn't want to ruin one of my favorite meals! Luckily for me, the recipe was delicious. I spent the day at the beach with my mom, dad, fiance, and our puppies. I love family Sundays! I invited the parentals back to my place for dinner, so I had some good help in the kitchen tonight. Thanks mama! :) Anyways, everyone enjoyed the dinner and it was simple to prepare. To make it vegan...just don't add cheese! Yum...

<3 my crazy fam

Ingredients :

2 tablespoons vegetable oil

1 large onion

1 red pepper

1 yellow pepper

3 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 12 ounce package frozen corn kernals

Crushed tortilla chips

Shredded cheese

Cholula hot sauce

1 avocado - peeled, pitted and diced

Directions :

Heat the oil in a large pot over medium heat.

Stir in the peppers, onions, 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.

Mix corn into the soup, and continue cooking 5 minutes.

Serve in bowls. Top with cheese, avocado, Cholula, and crushed tortilla chips.