Tortilla Soup

Tasty!  Almost always a fan of Mexican food – and definitely this one!  This soup has a nice, spicy kick at the end, but not too bad for those who are not into that.  My only complaint is that the vegetables get mushy when you reheat (there were a lot of extra servings left!).  Oh well, still good!

I tweaked the recipe(http://allrecipes.com/Recipe/Vegetarian-Tortilla-Soup/Detail.aspx) based on the reviews and my own preferences.  I used only 2 cans of green chiles, one 32 oz. container of vegetable broth and 14 oz. water, 2.5 T of cumin, olive oil instead of vegetable oil, frozen pepper mix (could not find one with onions), 14.5 oz. can of corn, no avocado, one jalapeno (I had one on in the fridge and I added it with the corn), taco cheese instead of cheddar cheese, and put the tortilla chips on top to add a little crunch.  Next time I plan to use petite diced tomatoes instead of crushed so that the soup is a little thicker.  I might also use fresh vegetables.

I will without a doubt be making this again!