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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Preparation Time

  Cooking Time - 40 minutes, Preparation Time - 15 minutes

• Source

  All Recipes

| 1. Heat the oil in a large pot over medium heat. Stir in the pepper and onion stir fry mix, 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. | 2. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
vegetable oil	2	tablespoons		234.46400000000003	0.0	0.0	27.2
pepper onion mix	1	package		-	-	-	-
garlic	2	cloves	minced	8.94	1.9836	0.3816	0.03
cumin	3	tablespoons	ground	67.5	7.9632	3.2058	4.0086
tomato	1	can	crushed	62.068999999999996	13.7631	3.2384	0.5397
green chile pepper	3	cans	chopped drained	-	-	-	-
vegetable broth	4	cans		786.72	127.544	28.8464	18.5952
salt pepper	to taste			-	-	-	-
kernel corn	1	can		276.9265	54.6877	7.6525	3.0018
tortilla chip	12	ounces		1411.83	272.16	37.422	19.3914
cheddar cheese	1	cup	shredded	-	-	-	-
avocado	1		peeled pitted diced	-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.