2 tablespoons vegetable oil
1 (1 pound) package frozen pepper and onion stir fry mix
2 cloves garlic, minced
3 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
3 (4 ounce) cans chopped green chile peppers, drained
4 (14 ounce) cans vegetable broth
Salt and pepper
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded vegan cheddar cheese
1 avocado

(makes a lot, feel free to reduce the recipe!)

2 tablespoons vegetable oil 1 (1 pound) package frozen pepper and onion stir fry mix 2 cloves garlic, minced 3 tablespoons ground cumin 1 (28 ounce) can crushed tomatoes 3 (4 ounce) cans chopped green chile peppers, drained 4 (14 ounce) cans vegetable broth 1 (11 ounce) can whole kernel corn 12 ounces tortilla chips 1 cup shredded vegan cheddar cheese 1 avocado

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