Mexican Tortilla Soup

Состав / Ингредиенты:

• Canned tomatoes in their juice 500 Grams
• Black peppercorns 6 Pieces
• Garlic 4 Cloves
• Red hot pepper 1 Piece
• Tortillas 2 Pieces
• Corn oil 3 Tablespoons
• Dried oregano 1 Teaspoon
• Cumin seeds 1 Teaspoon
• Salt (to taste) 1 Piece

	Pass the tomatoes with their juice through a sieve and warm them over the heat for 10 minutes.
	Remove the seeds from the hot pepper. Peel the garlic. Heat a skillet, add the hot pepper, garlic, and black peppercorns. Sauté, stirring, for 2 minutes. Let it cool slightly, then chop it up. Add oregano, tomatoes, cumin, and blend until smooth in a blender. Transfer to a pot.
	In the same skillet, place the tortillas. Fry them, pressing down with a spatula, for 2 minutes on each side. Break them into small pieces.
	Pour corn oil into the pot and cook for 5 minutes. Then add 4 cups of water, diced potatoes, and bring the soup to a boil. After that, cook for 10 minutes, adding corn and beans. Cover with a lid and continue cooking for another 5 minutes. Before serving, add the pieces of tortilla.