Tortilla Mexican Soup
|Carrots||2 Cup (32 tbs), diced|
|Celery||2 Cup (32 tbs), diced|
|Onion||1 Large, diced|
|Garlic||2 Clove (10 gm), minced|
|Tomato paste||2 Can (20 oz)|
|Water||6 Cup (96 tbs)|
|Chili powder||To Taste|
|Ground pepper||To Taste|
|Pepper||To Taste (fresh ground is best)|
|Kidney beans||2 Can (20 oz)|
|Corn||2 Can (20 oz)|
|Tortilla chips||1 Cup (16 tbs) (Garnishes)|
|Crushed red pepper||To Taste|
|Red pepper||To Taste, crushed (Garnishes)|
|Cheese||1 Tablespoon (Garnishes)|
Step1-1.Heat oil in saucepan .
Step2- Saute carrots, celery, onion, and garlic in oil until tender (be careful not to burn onion).
Step3-Add tomato paste and water and stir until well blended.
Step4-Add remaining ingredients, except garnishes, and simmer uncovered until thickened, about 25 minutes. Step5-Remove bay leaf.
Step6-To serve, put a few tortilla chips in bowl and ladle hot soup over.
Step7-Sprinkle with crushed red pepper to taste and top with shredded cheese.