1 Tbsp shredded Mexican cheese (milk or milk-free) (optional)
sour cream (milk or soy based) (optional)
In medium saucepan, cook green pepper, onion and cumin in one tablespoon of vegetable oil for 4 minutes or until green pepper and onion are tender. Add in chicken broth, salsa and corn. Bring to boil then reduce heat to low. Cook for 5 minutes.
Cut corn tortillas into 1/2-inch strips.
In separate saucepan, heat 1 tablespoon of vegetable oil. Add tortilla strips. Cook for 3 to 4 minutes or until tortilla strips are crisp and golden brown. Place on paper towels to drain.
To serve, place a handful of tortilla strips in bottom of a bowl and top with shredded cheese, if desired. Pour soup over tortilla strips. Add sour cream, if desired.
Omit cheese and sour cream if avoiding milk, or use milk-free substitutes.
Prepared or homemade stock can be used.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.