Mexican Tortilla Soup

• 2 tablespoons vegetable oil
• 5 garlic cloves, chopped
• 1 12 teaspoons mild chili powder
• 12 teaspoon ground cumin
• 1 (14 ounce) can chopped tomatoes, in juice
• 1 carrot, sliced
• 1 zucchini, peeled and cut into chunks
• 14 cabbage, shredded
• 2 ounces green beans, chopped into 1in lengths
• 2 quarts vegetable stock
• 14-12 red chile
• dried oregano, crumbled
• 34 lb corn tortilla
• 5 tablespoons cilantro, chopped
• 12 onion, chopped
• 2 -3 garlic cloves, chopped
• salt
• 12-1 green chili pepper, chopped
• 4 tablespoons cilantro, chopped

1. Heat the oil in a large saucepan.
2. Add the onion and half the garlic and fry, stirring often, for 5-8 minutes or until the onion is softened, then stir in the paprika and chili powder, and cumin.
3. Cook the spices for 1-2 minutes.
4. Stir in the chopped tomatoes with their juices, and then add the carrot, zuchhini, cabbage, green beans and vegetable stock.
5. Bring to the boil then reduce the heat and simmer over a medium heat until the vegetables are tender (that is, verging on the soft rather than al dente) for around 10 minutes.
6. Stir in the remaining garlic along with the fresh chili and oregano.
7. Meanwhile, make the salsa by mixing together the onion, garlic, salt, chilli and cilantro.
8. Warm the soup through and serve in bowls garnished with a handful of tortilla chips, a sprinkling of cilantro leaves and a wedge of lime, with the salsa on the side.

vegetable oil, garlic, chili powder, ground cumin, tomatoes, carrot, zucchini, cabbage, green beans, vegetable stock, red chile, oregano, corn tortilla, cilantro, onion, garlic, salt, green chili pepper, cilantro

Taken from www.food.com/recipe/mexican-tortilla-soup-234511 (may not work)