this soup came from allrecipes.com via jessi. 2 tablespoons vegetable oil 1 (1 pound) package frozen pepper and onion stir fry mix 6 cloves garlic, minced 3 tablespoons ground cumin 1 (28 ounce) can crushed tomatoes 2 (4 ounce) cans chopped green chile peppers, drained 1 (4 ounce) cans diced jalapeno peppers, drained about 24oz of veggie broth salt and pepper to taste 1 (11 ounce) can whole kernel corn 12 ounces tortilla chips (or fresh-fry strips of tortillas) 1 cup shredded Cheddar cheese per 2 bowls 1 avocado per two bowls - peeled, pitted and diced DIRECTIONS: 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. 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. this came out pretty spicy without doing anything else like adding red savina. it was scrumptious and made like 7 big bowls.