Vegetarian Tortilla Soup

I found this on allrecipes.com, and it had a lot of rave reviews. My husband was a vegetarian for many years, and sometimes he just doesn't want meat. I'll keep this for him.

• Ready In: 55 mins
• Serves: 12

Ingredients

• 2  tablespoons  vegetable oil
• 1 (1 lb) package  frozen onion and three pepper blend
• 2  garlic cloves, minced
• 3  tablespoons ground cumin
• 1 (28 ounce) can crushed tomatoes
• 3 (4 ounce) cans  chopped green chili peppers, drained
• 4 (14 ounce) cans vegetable broth
•  salt and pepper
• 1 (11 ounce) can whole kernel corn
• 12  ounces tortilla chips
• 1  cup  shredded cheddar cheese
• 1  avocado, peeled, pitted and diced

Directions

1. Heat the oil in a large pot over medium heat.
2. Stir in the pepper and onion stir fry mix, garlic, and cumin, and cook 5 minutes, until vegetables are tender.
3. Mix in the tomatoes and chile peppers. Pour in the broth, and season with salt and pepper.
4. Bring to a boil, reduce heat to low, and simmer 30 minutes.
5. Mix corn into the soup, and continue cooking 5 minutes.
6. Serve in bowls over equal amounts of tortilla chips.
7. Top with cheese and avocado.