the kernels from 1-2 corn cobs or 1 cup canned corn
about 1o green beans, cut into bite-size lengths
salt and pepper
4-6 tbsp chopped fresh cilantro
salsa of your choice or chopped fresh chile, to taste tortilla chips
mexican vegetable chicken soup
1. Heat the oil in a heavy-based pan. Add the onion and garlic and cook for a few minutes until softened, then sprinkle in the cumin and chili powder. Stir in the carrot, potato, tomatoes, zucchini, and cabbage and cook, stirring occasionally, for 2 minutes.
2. Pour in the bouillon. Cover and cook over medium heat for about 20 minutes until the vegetables are tender.
3. Add extra water if necessary, then stir in the corn and green beans, and cook for another 5-10 minutes or until the beans are tender. Season with salt and pepper to taste, bearing in mind that the tortilla chips may be salty.
4. Ladle the soup into soup bowls and sprinkle each portion with fresh Cilantro. Top with a spoon of salsa, then add a handful of tortilla chips.