tortilla soup

I made this last night - was wanting something warm with a little spicy heat. It's a tasty and quick meal!

2 tablespoons vegetable oil
2-3 bell peppers, chopped (I used one red, one yellow, and one green)
1 medium sized onion, chopped
2 garlic cloves, minced
2-3 tablespoons ground cumin
1 (28 ounce) can crushed or chopped tomatoes
2 (4 ounce) cans chopped green chile peppers, drained (use less or more based on heat preference)
1 (32oz) container of vegetable broth
Salt and pepper to taste
Most of a (16 ounce) bag of frozen corn
1 (15 ounce)can of black beans
12 oz tortilla chips
Cheddar cheese - shredded
Avocado
Cilantro

Heat the oil in a large stock pot over medium heat. Stir in the peppers and onion, and cumin, and cook for 5 minutes - until vegetables are tender. Stir in the garlic for a minute or two. 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 and beans into the soup, and continue cooking for 5 minutes. Serve in bowls over tortilla chips. Top with favorites such as avocado, cilantro, and/or cheese.