Mexican Tomato and Corn Soup with Tortilla Cheese Chips Recipe | myfoodbook

Ingredients

• 4 flour tortillas
• 1 cup grated cheddar cheese
• 2 cups fresh or canned corn kernels
• 40g butter
• 2 onions, chopped
• 3 teaspoons cumin
• 2 cloves garlic, crushed
• 425g can diced tomatoes
• 1l chicken or vegetable stock
• 1 teaspoon dried oregano
• 1 cup Greek-style natural yogurt, for serving
• 2 middle rashers bacon, trimmed, roughly chopped and cooked till golden
• Coriander leaves and freshly ground black pepper, for serving