Mexican Vegetable Soup

Mexican Vegetable Soup

Time: 45 mins

Ingredients

  • 1 tablespoon vegetable oil
  • 1/2 cup yellow onion, chopped
  • 1/2 cup red bell pepper, chopped
  • 2 garlic cloves, minced
  • 2 cups vegetable stock or 2 cups broth
  • 1 tomato, peeled, seeded and chopped
  • 1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, with juice
  • 2 medium russet potatoes, peeled and cubed
  • 1 cup corn
  • 3 tablespoons canned diced green chiles, drained
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon dried oregano
  • fresh ground pepper
  • sour cream, for topping
  • crushed tortilla chips, for topping

Directions

  • 1 In a large soup pot over medium heat, warm oil.
  • 2 Saute onion, bell pepper and garlic until tender, about five minutes.
  • 3 Add remaining ingredients, except toppings and simmer, covered, until vegetables are tender, about 30 minutes.
  • 4 Ladle into bowls and top with a dollop of sour cream and tortilla chips.
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