My husband, Bruce, rarely cooks. Mostly he fixes salads for dinner, sandwiches for lunch and for breakfast, French toast. His sister, Gayle, who lives in So. California, sent this recipe to him and with a few little personal changes, this became a specialty all his own. (I am so happy he is cooking – and it is very good!) I am sure you could add chicken or cubed tofu, if you wanted to add some additional protein. We also use chicken broth, because the flavor is good.
12 servings
Preparation time: 15 minutes
Cooking time: 40 minutes
Ready in: 55 minutes
Ingredients: (fresh, organic preferred wherever possible)
- 2 Tablespoons vegetable oil
1 (1 Pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
2-3 Tablespoons ground cumin
2-3 Tablespoons fresh or dried cilantro
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth (or 2 cartons)
1 (11 ounce) can whole kernel corn (or 1/2 bag frozen corn)
1 can black beans or pinto beans
12 ounces tortilla chips
1 avocado diced
optional: salt and pepper to taste
optional: 1 cup shredded cheese (jack or cheddar)
optional: sour cream as garnish
Directions:
Heat the oil in a large pot over medium heat. Stir in the pepper and onion,
garlic, 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 (optional). Bring to a boil, reduce to low heat, and simmer
30 minutes.
Mix corn & cilantro into the soup and continue cooking 5 minutes. Serve in bowls
over equal amounts of tortilla chips. Top with avocado. Optional: Top with
cheese and/or sour cream.
This will warm you up on a winters day! Eat and enjoy! – Nancy
