Tortilla Soup

This soup is not the fastest to make, but it is soooo delish!

Ingredients
2 Tbs vegetable oil
2 cloves garlic, minced
3 Tbs ground cumin
1 (28 oz) can crushed tomatoes
3 (4 oz) cans chopped green chili peppers, drained
4 (14 oz) cans vegetable broth
1 (11 oz) can whole kernel corn
1 can black beans
1 package frozen pepper and onion stir fry mix (I buy the pepper mix and add one yellow onion chopped)
shredded chicken (I usually boil about 3 breasts and shred)
tortilla chips
shredded cheddar cheese
diced avocado

Directions:
Heath the oil in a large pot over medium heat. Stir in the pepper and onion mix, garlic, and cumin, and cook until tender.

Mix in the tomatoes and chili peppers. Pour in the broth and season with salt and pepper.

Bring to a boil, reduce heat to low, and simmer about 30 minutes.

Mix into the soup corn (drained), black beans, and shredded chicken. Continue cooking 5 minutes. Add a squeeze of lime juice before serving.

Serve into bowls over tortilla chips. Top with cheese and avocado.