INGREDIENTS
1 C. vegetable oil
4 green onions, minced
1 fresh jalapeno pepper, seeded and finely chopped (optional)
2 tbsp. chili powder
2 tbsp. ground cumin
1 can (540 mL) diced tomatoes
4 cups vegetable broth
1 cup frozen corn kernels
1 pkg. (340 g) Yves Veggie Cuisine Original Ground Round or Mexican Ground Round
Salt and pepper, to taste
1 ½ cups corn tortilla chips, coarsely broken
1 avocado, cubed
¼ cup fresh cilantro, chopped
STEPS
In a large saucepan over medium-high heat, heat the vegetable oil, then sauté the green onions and jalapeno pepper for 2 to 3 minutes.
Add the chili powder and cumin, then stir for a few seconds. Stir in diced tomatoes and vegetable broth, then cover. Bring to a boil and simmer for 5 minutes.
Add corn kernels and ground round, then season. Stir well and continue cooking for 5 minutes.
Ladle the soup into bowls, then garnish with the tortilla chips, avocado cubes and cilantro.