Spicy Mexican soup

 
It was yet another cold chilly evening. I came back from work with my mind set on this soup! Don't ask me how or why. I wanted to have a spicy soup. I searched on the web for a spicy soup and this soup  is a combination of several recipes I saw. I went to the grocery store and bought the canned stuff and the tortilla chips! I felt the chips would add a nice crunch to the spiciness of the soup. Unfortunately my son took a fancy to the chips and finished them all! Hey add the chips if you have them, the soup is great even without it.


 
Ingredients
2 tablespoons vegetable oil
1 large onion diced
2-3 large green/yellow/orange peppers
3 cloves garlic, minced
2- chopped jalapenos
2 tablespoons ground cumin
1 (28 ounce) can crushed tomatoes with chipotle peppers
1  whole corn cob boiled and then its kernels removed from the cob
salt and pepper to taste
handful of coriander leaves 

 
tortilla chips - as much needed  (optional)
1/2 cup shredded Cheddar cheese (optional)
dollop of sour cream (optional) 


How To

Turn on the broiler. Cut the green/yellow peppers and sprinkle oil and char in the broiler for 10 min. Let it cool and cut into small pieces (remove the black pieces if any on the peppers).
Heat about 1 table spoon oil in a large pot over medium heat. Stir in the onion and minced garlic and cook for 5 minutes, until onion is translucent. Add the charred peppers and the ground cumin.
Mix in the tomatoes with the chipotle from the can. Add the chopped jalapenos. Pour in about 2-3 cups of water, and season with salt and pepper. Bring to a boil, reduce heat to low, and simmer 30 minutes.
Mix the corn into the soup, and continue cooking 5 minutes.


Serve in bowls and add coriander leaves and tortilla chips (if you have any). Top with cheese (if desired) or sour cream.

While you enjoy this spicy soup, I would like to thank Viki for sending over these lovely awards... Thanks Viki! Hop over to her blog to see the yummy treats she creates and shares...

See you again soon!