Tortilla soup

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

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Tortilla Soup

Ingredients:
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

Procedure:
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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