INGREDIENTS
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Makes 2 quarts
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1/4 cup olive oil
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3 corn tortillas, chopped
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2 cups onions, finely diced
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4 garlic cloves, chopped
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1 red bell pepper, chopped
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2 tablespoons. ground cumin
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1 teaspoon chili powder
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1 quart veg stock
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1 28 oz cans diced tomatoes
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Salt and pepper to taste
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For Garnish:
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1/4 cup Grated Cheddar cheese
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1/4 cup Cilantro leaves
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sour cream
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2 Avocados, cubed
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Tortilla pieces, fried crisp