Tortilla Soup

• 2 tablespoons Oil
• 16 ounces Frozen bell peppers and onions
• 2 garlic
• 3 tablespoons ground cumin
• 28 ounces crushed tomatoes
• 3 cans 4 oz. cans chopped green chiles: drained
• 4 cans 14 oz. vegetable/chicken broth
• 11 ounces whole kernel corn
• 12 ounces tortilla chips
• 1 cup shredded cheddar cheese
• 1 avocado: peeled, pitted & diced

1. Heat oil in large pot: medium. Add peppers & onion, garlic, and cumin. Cook until vegetables are tender. Mix in tomatoes and chilies. Pour in broth and season with salt & pepper. Bring to a boil. Add chicken/turkey: low. Simmer 30 minutes.
2. Mix corn into soup and cook 5 minutes.
3. Serve over tortilla chips. Top with cheese and avocado.

oil, peppers, garlic, ground cumin, tomatoes, green chiles, vegetablechicken broth, kernel corn, tortilla chips, cheddar cheese, avocado

Taken from www.epicurious.com/recipes/member/views/tortilla-soup-5ad0f84b541e7923b0bf628f (may not work)