Tortilla Soup


2 T. Olive Oil
2 lb. Frozen Corn
cup New Mexico Medium Green Chiles, roasted, peeled, and chopped
8 cloves Garlic, minced
2 Bell Peppers, diced
2 Onions, diced
2 cans Machado tomatoes
¼ cup Worcestershire Sauce
¼ cup Melinda's Hot Sauce
6 cups Chicken Broth

Sauté corn, green chile, onions, and garlic in olive oil until onions are sweet.  Add remaining ingredients and simmer.  Add water as necessary to correct consistency.

Serve with tortilla chips, shredded cheddar cheese, a dollop of sour cream, and a few slices of avocado.