With mild heat and an earthy, sweet flavor, this vegetarian tortilla soup recipe is certain to be a crowd pleaser
1. Spread tortilla strips on baking sheet lined with foil or parchment paper. Lightly coat strips with nonstick cooking spray. Bake at 400° F for 5 to 10 minutes or until crisp, stirring after 5 minutes. Set aside.
2. Meanwhile, in Dutch oven or very large saucepan cook onion and garlic in oil over medium-high heat about 3 minutes or until tender. Stir in chili powder and cumin. Cook and stir over medium heat for 1 minute. Stir in broth, undrained tomatoes, undrained chile peppers, corn and celery. Bring to a boil. Reduce heat. Simmer, covered, for 15 minutes.
3. Stir in MORNINGSTAR FARMS Meal Starters Grillers Recipe Crumbles. Return to a boil.
4. Ladle into bowls. Sprinkle with tortilla strips. Top with cheese and avocado (if desired).