- 1 tablespoon oil
- 1 cup small dice onion
- 1 large green pepper small diced
- 2 tablespoon water
- ½ teaspoon kosher salt
- 2 tablespoon minced garlic
- ½ jalapeño minced
- ½ teaspoon ground cumin
- ½ teaspoon chili powder
- 1 – 14.5 ounce can diced tomatoes
- 2 cups water
- 1 cup frozen corn
- 1 flour tortilla sliced thin and baked in a 350 degree oven until crispy
- ½ cup shredded cheddar cheese
In a large pot heat the oil over medium heat. Add the diced onion, diced green pepper, water, and salt and cook for 3 minutes or until onions are translucent. Then add the minced garlic, minced jalapeño, ground cumin, and chili powder and cook for 1 minute stirring well. Add the diced tomatoes and water and bring to a simmer. Simmer for 10-15 minutes and stir in the corn. Return to a simmer and taste. Adjust seasonings with salt if necessary. Serve in 4 warmed soup bowl and top with cheddar and crispy tortilla strips. Makes 4 servings.
