Mexican tortilla soup

Ingredients

• 500 g tomatoes, canned in their own juice
• salt
• garlic - 4 cloves
• dried oregano
• 1 tsp cumin seeds
• black peppercorns
• 3 Art. l. corn oil
• 200 g canned green beans
• 200 g canned corn
• boiled potatoes
• 2 tortillas
• 1 red hot pepper

Cooking

Step 1

Rub the tomatoes with juice through a sieve into a saucepan. Put on medium heat, cook 10 minutes.

Step 2

Peel the garlic. Cut hot pepper in half, remove seeds. Heat the pan, put garlic cloves, hot pepper and black peppercorns on it. Fry, stirring, 2 minutes. Transfer to a serving dish, let cool slightly, then transfer to a blender and puree. Add tomatoes, oregano, cumin and beat until smooth. Pour into a saucepan.

Step 3

Place the tortillas in the same pan. Fry, pressing with a spatula, for 2 minutes. from each side. Remove from heat, cool slightly, then break into small pieces.

Step 4

Add corn oil to the saucepan with the tomato paste. Cook, stirring occasionally, 5 minutes. Pour in 4 cups of water, add the finely chopped potatoes and bring the soup to a boil. Cook 10 min.

Step 5

Add beans and corn. Cover with a lid, cook for another 5 minutes. Before serving, add tortilla pieces.