Mexican -Black bean and Corn Tortilla Soup

This hearty one pot meal is as delicious and nutritious as it can get .Mexican flavors are quite close to Indian ones because they also use tomatoes,chilis,coriander leaves,cumin etc in their foods.Addition of crispy tortillas (similar to papads but made of cornflour) adds a nice crunch to the soup.

Ingredients:
1 tsp olive oil
1 can tomato sauce
1 chopped ripe tomato
1cup  corn kernels
1 can organic tender cooked  black beans
1 clove  grated fresh garlic
1 tsp lemon pepper seasoning
1/2 tsp oregano
1/2 tsp chili pwdr
1/2 tsp cumin pwdr

1 cup vegetable broth
1 tbsp sour cream
1 tbsp lime juice
1tsp pepper pwdr
salt to taste
Handful of crispy tortilla chips
chopped cilantro for garnish

Note :  Add the tortilla chips just before serving or they'll get soggy.Also cut the avocado and add to the soup just before eating or it'll turn dark.

Directions :
Heat olive oil in a saucepan. Add the grated garlic ,let it sizzle for a  few seconds then add the chopped tomato,corn kernels and black beans .Add ,salt ,pepper,cumin ,chili pwdr,lemon -pepper seasoning and oregano.Cook for 5 -7 mins .Add the tomato sauce and vegetable  broth  and simmer on a medium flame for another 10 mins.Turn off the heat and add sour cream and blend in .Serve hot with sliced avocados and tortilla chips crushed on top .Squeeze  lime juice as per taste and garnish with chopped cilantro leaves.