Cheesy vegetable tortilla soup

Ingredients
2 tablespoons vegetable oil
3 finely chopped onions
2 cloves of fresh garlic ground to paste
3 tablespoons ground cumin
4 tomatoes crushed into puree
1 finely chopped red bell pepper
3 jalapenos
4 cups of vegetable broth
1 packet of American corn
Salt and freshly ground pepper to taste
1 packet of tortilla chips
1 cup of shredded cheese (Cheddar optional)
1 peeled and diced avocado

Method

-Heat the oil in a large saucepan over medium heat. Add onions and saute them till they are golden brown. Add garlic and cook for another two minutes. Add ground cumin and cook for a minute.

-Add red bell peppers and jalapenos to the saucepan and cook for 10 minutes. Pour in the tomato puree. Cook for another 10 minutes till it blends with the tender vegetables.

-Pour in the vegetable broth. Add salt and pepper as per taste and bring the mixture to boil on medium heat while stirring occasionally. Reduce the heat to low, and let the soup simmer for 30 minutes.

-Boil the American corn in a pressure cooker and add the boiled corn to the soup. Continue cooking for five minutes.

-In a bowl, place tortilla chips and pour soup over it. Top it with cheese and a few cubes of avocado. Serve hot.



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