Tortilla soup

My final post for my month-long Mexican meal holiday is one I've been meaning to make for along time. Though most people would find this an obvious south-of-the-border dish, I have never actually made it before.
So here it is: my version of Tortilla soup:




Ingredients
Olive oil
2 large jalapeno peppers, diced
1 large bell pepper, chopped - red or green, or half of both
1/2 red onion, diced
2 tsp cumin
3 cups veggie broth with 1 cup water
2 tomatoes, chopped
1-2 cups frozen corn
1-2 cups black beans (optional)
2 tbsp lime juice
Cheddar/Mexican mix cheese
Fresh cilantro
Tortilla chips


1. Heat oil in a large pot. Add peppers and onion and cook until soft, ~5 minutes.
2. Add cumin, tomatoes (with their juices), corn, and beans. Bring to a boil, then simmer for about 15 minutes.
3. Add lime juice. Stir well.
4. Serve with cheese, cilantro, and chips. (Homemade chips will taste best and be greatly appreciated by the foodie!)