Tortilla soup Recipe
Spanish fried rice goes well with this
Ingredients
| Vegetable oil | 8 Milliliter | |
| Pepper and onion package | 1/4 | |
| Garlic | 1 Clove (5gm), minced | |
| 5 grms ground cumin | ||
| Tomatoes | 1/4 Cup (16 tbs), crushed | |
| 10-12 chopped green chilly peppers, | ||
| Vegetable broth | 1 Cup (16 tbs) | |
| Whole kernel corn | 1/4 Cup (16 tbs) | |
| 85 grms tortilla chips | ||
| 50 grms shredded Cheddar cheese | ||
| 1/4 avocado - peeled, pitted and diced | ||
| Salt | To Taste | |
| Pepper | To Taste | |
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.
Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
Chef
