The ingredients are really important with this soup. The reason it works is the contrast between the sweet vegetables and the heat from the jalapeno. Although you could crumple some tortilla chips and add them to the bottom of the bowl before adding the soup, it's totally not necessary.
1 tbs olive oil
1 large sweet onion, slicked
2 red bell peppers, sliced
8 Roma tomatoes, each cut into 16 pieces
2 jalapenos, sliced into thin circles, leaving seeds in
2 cups frozen sweet corn
2 - 32 oz containers vegetable broth
low fat Mexican blend shredded cheese
Put the olive oil in a large pot and sweat the onions until translucent (over medium heat). Add in the peppers and cook for 3 min or until the peppers are soft. Add in the rest of the ingredients (except the cheese) and bring to a boil. Cover the pot and lower to a simmer. Simmer for at least an hour. Serve in a bowl with a couple of pinches of cheese.
