Mexican Vegetable Soup with Tortilla Chips

Summary

Ingredients

• 2 tablespoon olive oil
• 1 small onion (s), chopped
• 4 clove (s) garlic, crushed
• 1 teaspoon, heaped cumin
• 2 small chilli pepper (s), mild
• 1 carrot (s), cut into fine strips
• 1 large potato (s), waxy, diced
• 350 g tomato (s), fresh or canned
• 1 small zucchini, diced
• 0.25 ¼ large white cabbage, cut into fine strips
• 1 liter vegetable broth or chicken broth
• 1 corn on the cob, the kernels separated or
• Corn kernels
• 10 beans (runner beans), cut into bite-sized pieces
• some salt and pepper
• 20 leaves coriander, chopped
• 5 teaspoon sauce (hot salsa sauce)
• 20 chips (tortilla chips)
• water

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Instructions

1. Heat the oil in a pot. Sweat the onions and garlic in it until tender. Add cumin and chili powder and stir in. Then add the carrots, potatoes, tomatoes, zucchini and white cabbage and fry for 2 minutes, stirring occasionally.
2. Add the broth, cover the pan and cook the soup over medium heat for about 20 minutes until the vegetables are soft. If the soup is thick, add water.
3. Add corn and beans and cook for another 5 - 10 minutes until the beans are cooked through. Then season with salt and pepper. Distribute the finished soup on soup plates and garnish with a little coriander, a dollop of salsa and a few tortilla chips.
4. The soup is enough for 4 - 6 people. I often take pinto beans (pre-cooked) and cook the whole thing thicker. This is very tasty as a filling for enchiladas, if the seasoning is still missing, just add some vegetable stock powder and add hot chillies!