Tortilla soup

Inspired by yesterday’s Army Navy lunch, I put this together tonight:


Tortilla Soup

1/2 kilo ripe tomatoes, chopped
1/3 cup corn kernels
1 big red bell pepper, chopped
8 cloves garlic, minced
1/4 cup fresh cilantro, chopped
1/2 cup tortilla chips (or taco shells–this would be a good use for stale leftover shells from your last taco party), broken into pieces
1 1/2 tsp chili powder
1/2 tsp cayenne pepper
1 tsp vegetable oil (I used canola)
1/2 tsp salt
1/2 cup water

In medium heat, saute the garlic in oil until light brown, and add the bell pepper, cilantro and chili powder. Pour in the tomatoes and the water, bring to a boil, then add the corn and cayenne pepper before switching to low fire. Simmer for at least an hour (the longer the better; you can stew the tomatoes for 2-4 hours). Stir in the salt right after switching the stove off. Pour into individual bowls, and top with tortilla chips before serving.

Perfect for this bed weather!


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