Vegetable Soup with Tordilla

Ingredients:

• Lightly Salted Tordilla Chips: 1 pack
• Jalapeno peppers: 4 pieces
• Tomatoes: 6 pieces
• Onion (finely chopped): 1 piece
• Garlic (minced): 2 cloves
• Olive oil: As needed
• Tomato paste: 1 tbsp
• Cumin powder: 1/4 tsp
• Vegetable bouillon cube (crumbled): 1 piece
• Frozen corn: 1 cup
• Red pepper powder: As needed
• Fresh cilantro (chopped): For garnish
• Fresh lemon: 1 piece

Instructions:

1. Roast jalapenos and tomatoes over open flame until charred. Peel off skin, remove seeds, and puree in a food processor.
2. Sauté onion and garlic in olive oil until translucent. Stir in tomato paste and cumin, then add tomato-jalapeno puree, crumbled bouillon cube, and 1.5 liters of boiling water. Bring to a simmer.
3. Add corn and 2/3 of the Tordilla chips. Season with red pepper and simmer until thickened, then blend smoothly using an immersion blender.
4. Ladle into bowls, garnish with fresh cilantro, lemon slices, and remaining chips, then serve warm.