Step 1: *FOR THE CHIPS* Cut the tortillas into triangles and place on a baking paper lined oven tray. Sprinkle with cheese and paprika and bake at 180°C for 10 minutes or until cheese is melted and tortillas are crisp.
Step 2: *FOR THE SOUP* Blend half the corn kernels in a food processor until smooth and set aside
Step 3: Melt the butter in a saucepan; saute the onions and cumin for 4-5 minutes; until softened. Add the garlic and cook for a further minute. Add tomatoes and simmer, covered over low heat for 10 minutes.
Step 4: Stir in stock, oregano, pureed corn and remaining corn kernels and bring to the boil. Cover and simmer for 20 minutes or until corn is cooked
Step 5: Ladle soup into bowls, dollop yogurt on top, sprinkle with bacon, coriander and pepper.
Step 6: Serve with the tortilla chips
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