Soup:
- 2 Tbl Vegatable Oil
- 2 Can Diced Tomatoes
- 1 Yellow Onion-Diced
- 2 Jalapeno Peppers-Chopped
- 2 Bell Peppers-Chopped
- 2 Cloves Garlic-Minced
- 3 Tbl Ground Cumin
- 4 Cups Chicken Broth
Condiments:
- 2 Teaspoons Paprika
- 2 Teaspoons Garlic Salt
- 2 Tbl Chili Powder
- 1 Avacado,Diced
- 3 Cups Shredded Cheese
- Fresh Cilantro,Chopped
- 2 Flour Tortillas
- Lime Wedges
Preparation:
Heat the oil in a large pot over medium-high heat. Cook garlic,onion,and cumin for a few minutes.,until the onions are translucent. Add bell peppers cook until tender-2 to 4 minutes, stirring frequently. Stir in broth,tomatoes,and jalepenos. Bring to a boil, then reduce heat,cover,and simmer for 20-30 minutes, stirring periodically. Cut tortillas into 2-inch wide strips, grill for a few minutes until toasted. Serve the soup in bowls and top with condiments.
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