This week we have another new group joining the Meatless Monday bandwagon, courtesy of the Brampton Real Estate Board (BREB).
The Brampton Real Estate Board (BREB) is a membership based not-for-profit organization focused on providing value added services to its members and the public. At BREB we believe in the ownership of Real Estate and our objective is to contribute to the capability and growth of our members in their endeavors marketing all forms of real property throughout the greater Brampton, Halton Hills and Caledon marketplaces and beyond. The Brampton Real Estate Board is dedicated to providing an environment in which its members, employees, Board of Directors, and Committee members are encouraged to grow, succeed and develop in order to provide the highest level of professional conduct and service to the REALTOR® members and the public.
Welcome BREB and thanks for sharing the tasty recipe!
Vegetarian Tortilla Soup
Ingredients
Original recipe makes 12 servings
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 to taste
1 (11 ounce) can whole kernel corn
12 ounces tortilla chips
1 cup shredded Cheddar cheese
1 avocado – peeled, pitted and diced
Directions
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. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
