About this recipe:This is fantastic vegetarian alternative to the classic chicken tortilla soup. Peppers, onion and sweetcorn are simmered together in a spicy tomato soup. Serve with tortilla chips, grated Cheddar cheese and diced avacodos.
2 tablespoons vegetable oil
350g frozen sliced mixed peppers
100g onion, sliced
2 cloves garlic, finely chopped
3 tablespoons ground cumin
1 1/2 (220g) tins diced green chillies, drained
1.6 litres vegetable stock
salt and pepper to taste
1 (340g) tin sweetcorn kernels
350g tortilla chips
120g grated Cheddar cheese
1 avocado, peeled, pitted and diced
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Method Prep:15min › Cook:40min › Ready in:55min
Heat the oil in a large pot over medium heat. Stir in the peppers and onions, garlic and cumin and cook 5 minutes, until vegetables are tender. Mix in the tomatoes and chillies. Pour in the stock and season with salt and pepper. Bring to the boil, reduce heat to low and simmer 30 minutes.
Mix sweetcorn into the soup and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
Tinned diced green chillies can be purchased in Hispanic speciality shops or online. Alternatively, you can use fresh chillies to taste.