Sunday, January 30, 2011

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. 

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