Ingredients Jump to Instructions ↓

  1. 2 tablespoons olive oil

  2. 1 medium onion diced

  3. 1 green bell pepper diced

  4. 2 cloves garlic , finely chopped

  5. 2 tablespoons ground cumin

  6. 1 (28 oz) can crushed tomato es

  7. 1 (4 oz) can chopped, green chili peppers

  8. 1 (32 oz) box vegetable stock Salt to taste

  9. 1/2 cup frozen whole kernel corn

  10. 6 corn tortillas

  11. 2 tbsp vegetable oil

  12. 1 cup grated cheddar cheese

  13. 1 avocado - sliced Chopped cilantro

Instructions Jump to Ingredients ↑

  1. Heat the olive oil in a large pot over medium heat. Stir in the onion, green pepper, garlic, and cumin, and cook 5 minutes, until vegetables are tender and onions are translucent. Pour in the tomatoes and add the chile peppers. Pour in the broth, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes. In a frying pan, heat vegetable oil and fry each tortilla individually over medium-high heat, until both sides are crispy and just slightly brown. Drain each tortilla on a paper towel then slice into ½ inch strips with a pizza cutter or kitchen shears. Mix corn into the soup, and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese, avocado, and cilantro, if desired.


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