Homemade Organic Tortilla Soup (and adaptation)

Wednesday's What Are You Eating - My daughter's extensive list of unusual and changing food allergies has ruled my food life for almost two years. During these years, I've learned a lot about our Nation's food supply. My hope is to share a little bit of what I've learned so that awareness might increase about our food

I found this recipe while searching on AllRecipes.com. It is AWESOME! I used the homemade broth from last week's post.

After I made this, I froze the leftovers in old mayonnaise jars for easy portions. Turns out, the leftovers are great, too! I even adjusted the soup a little bit by adding some Israeli Couscous and ground buffalo. My daughter loved the soup with the couscous and buffalo! 


  • 2 tablespoons vegetable oil (I use organic canola)
  • 1 (1 pound) package frozen pepper and onion stir fry mix (organic from Whole Foods)
  • 2 cloves garlic, minced (organic)
  • 3 tablespoons ground cumin
  • 1 (28 ounce) can crushed tomatoes (Muir Glen's fire roasted)
  • 3 (4 ounce) cans chopped green chile peppers, drained (we didn't include these)
  • 4 (14 ounce) cans vegetable broth (homemade organic)
  • salt and pepper to taste
  • 1 (11 ounce) can whole kernel corn (organic)
  • 12 ounces tortilla chips (organic Trader Joe's)
  • 1 cup shredded Cheddar cheese (for garnish)
  • 1 avocado - peeled, pitted and diced (organic)


  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.

ADAPTATION: Add cooked Israeli couscous (pearl pasta) and some ground buffalo for a heartier soup. This is what I added to change this up for leftover night.

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