Vegetarian Tortilla Soup

This soup is easy and so good. I love eating it topped with diced tomatoes, diced avocados, sliced green onions, grated cheese, and sour cream--mmm!

Vegetarian Tortilla Soup
(12 servings)
2 tablespoons vegetable oil
1 (1 lb.) package frozen pepper and onion stir fry mix
or 1 large onion, chopped and one large red and one large green bell peppers, chopped
2 cloves garlic, minced
2 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes
1 (15 ounce) can black beans, rinsed and drained
4 (14 ounce) cans vegetable broth or 56 oz. of vegetable broth made from bouillon
1 (11 ounce) can whole kernel corn, rinsed and drained
salt and pepper to taste
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado - peeled, pitted and diced
One bunch of green onions, sliced
Heat oil in a large pan over medium heat. Stir in the pepper and onion stir fry mix, garlic, and cumin. Cook for 5 minutes, or until vegetables are tender. Mix in the tomatoes, black beans, and corn. Pour in the broth. Add salt and pepper to taste. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Place a hand-full of tortilla chips in the bottom of each soup bowl. Fill bowl with soup. Garnish with cheese, avocado, and green onion, as desired.