Tex-Mex Tortilla Soup 2

1 tablespoon oil
1 large onion, chopped
3/4 cup bell pepper, chopped
4 cups water
6 fresh tomatoes, chopped
2 cups frozen whole-kernel corn
2 vegetable cubes
4 teaspoons chili powder
2 teaspoons ground cumin
1/2 teaspoon black pepper
Crushed tortilla chips
Shredded Monterey Jack cheese
Avocado chunks
Lime wedges
Cilantro crushed

Special Utensils: knife, cutting board, spoon, pot, ladle

Saute onion and bell pepper in oil for 10-15 minutes or until veggies are wilted. Add water, tomatoes, corn and veggie cubes.

Simmer for another 30 minutes. Add chili powder and black pepper during this time. Just before turning pot off, add the ground cumin.

Any earlier and the cumin flavor evaporates - P.S. Amount of seasonings may vary according to individual.

Ladle soup in bowl, add crushed chips, shredded cheese, avocado chunks, lime and cilantro.

Serves: 4

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Cajun Country -- New Iberia, Louisiana