Cheese Cutlet

Tortilla Soup


  • 2 tablespoon canola or oil
  • 1 large green peppers, chopped
  • 1 large red onion, chopped
  • 2 cloves garlic, minced
  • 3 Tbsps. cumin powder^
  • 3 cups non-tart crushed tomatoes
  • 3 cups vegetable broth
  • 1 cup corn
  • 12 ounces tortilla chips
  • 1 cup shredded Cheddar cheese
  • 1 cup cut avacado
  • 1 cup chopped cilantro (optional)


Take a large pot. Pour the oil in it. Sauté garlic and onions for 5 minutes. Add green peppers and continue to sauté until half cooked. Add the tomatoes, corn, cumin powder and vegetable broth. Let the pot boil for 45 minutes.

Toast fresh tortilla either over the stove or bake them with a sprinkle of oil to for a light crisp taste. You may substitute, saltless tortilla from the stores. Turn off stove and top with tortilla, cheddar cheese and avacado. Sprinkle some coriander on the bowl right before serving. Salt may not be necessary because of the cheese. If needed, may add a little.

^ Please contact me for any of these ingredients or utensils.

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