taste:
cumin
mex. oregano
salt
sweet or half-sharp paprika.
1 small bag froze sweet corn or two fresh cobs
about six corn tortillas
2-3 limes

Fry onions til they soften and start to brown. Add garlic, but don't letit brown. Add minced jalapeno, grated carrot and diced celery. cook alittle.

Chop tomatoes and throw in the pot. Salt them and sautee til they startreleasing juices. Add water to cover, along with corn (if you use wholecobs, cut the corn off, add this and also add the cobs -they're full ofsweet flavor. Fish them out later).

Grind the cumin seed and add it to taste, along with the oregano, bullion,paprika. When the soup seems to be blending flavors well, add the finelychopped cilantro and cook only for a few minutes more.

Chop the tortillas in long strips. Some cookbooks deep fry them at thispoint - I think this is unneccessary and adds lots of oil. Drying them inthe oven is nice, but also unneccessary.

To serve, salt to taste, then add the lime juice to taste. Put a goodhandful of tortillas in each bowl (remember they swell though) and ladelsoup over. Let it sit for half a minute, then serve.