Ingredients
2 tbsp rice bran oil
250 g orange bell pepper, cored & chopped
250 g onion, coarse chopped
2 cloves garlic, minced
1 tsp SIDS CRAZY SALT
1 tbsp ground cumin
1 kg chopped tomatoes
50 g chopped green chilli peppers
1.5 kg vegetable stock
300 g whole kernel corn
SIDS SALT & PEPPER to taste
350 g tortilla chips
1 cup shredded Cheddar cheese
1 avocado, peeled, pitted & diced
Directions
Heat the oil in a large pot. Stir in the peppers, onion, SIDS CRAZY SALT, garlic and cumin then cook 5 minutes until vegetables are tender. Mix in the tomatoes and chilli peppers. Pour in the stock and season with SIDS SALT & PEPPER. Bring to a boil, reduce heat to low and simmer 30 minutes.
Mix corn into the soup and continue cooking 5 minutes. Serve in bowls over equal amounts of tortilla chips. Top with cheese and avocado.
