Mexican Vegetable Soup - cooking recipe

Ingredients

1 tablespoon vegetable oil
1/2 cup yellow onion, chopped
1/2 cup red bell pepper, chopped
2 garlic cloves, minced
2 cups vegetable stock or 2 cups broth
1 tomatoes, peeled, seeded and chopped
1 (14 1/2 ounce) can whole tomatoes, coarsely chopped, with juice
2 medium russet potatoes, peeled and cubed
1 cup corn
3 tablespoons canned diced green chiles, drained
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon dried oregano
fresh ground pepper
sour cream, for topping
crushed tortilla chips, for topping

Preparation

In a large soup pot over medium heat, warm oil.
Saute onion, bell pepper and garlic until tender, about five minutes.
Add remaining ingredients, except toppings and simmer, covered, until vegetables are tender, about 30 minutes.
Ladle into bowls and top with a dollop of sour cream and tortilla chips.