Ingredients
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
Preparation
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.
Mix corn into soup and cook 5 minutes.
Serve over tortilla chips. Top with cheese and avocado.
