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. Puree 1/2 broth and add back to pot. 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.
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|Serving Size: 1 Serving (1760g)|
|Recipe Makes: 8 Servings|
|Calories from Fat: 78 (31%)|
|Amt Per Serving||% DV|
|Total Fat 8.7g||12 %|
|Saturated Fat 1.2g||6 %|
|Monounsaturated Fat 5.3g|
|Polyunsanturated Fat 1.4g|
|Cholesterol 0mg||0 %|
|Sodium 5621.1mg||194 %|
|Potassium 1098.9mg||29 %|
|Total Carbohydrate 43.2g||13 %|
|Dietary Fiber 8.6g||34 %|
|Sugars, other 34.6g|
|Protein 5.4g||8 %|
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Calories per serving: 248
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