| | SOUP |
| 42 | oz | Roasted red peppers (water-packed) rinsed, blotted dry, with all black bits removed |
| 3 | lg | Garlic cloves peeled and split |
| 4 | c | Chicken stock |
| 2 1/2 | c | Buttermilk |
| 1/4 | c | Sugar |
| 1 | tb | Salt; or to taste |
| 4 | c | Frozen or fresh corn kernels |
| 3/4 | c | Minced pickled nopales (See NOTE) |
| 1 | tb | Finely chopped fresh oregano =OR=- Coriander |
| 3 | ds | Tabasco sauce, to taste |
| 8 | oz | Low- or non-fat yogurt for garnish |
| 2 | ts | Minced fresh oregano =OR=- Coriander for garnish |
| | HERBED TORTILLA CRISPS |
| 3 | lg | Flour tortillas cut into 12 sections each |
| 2 | tb | Vegetable oil |
| 1/2 | ts | Dried oregano |
| 1 | tb | Grated Parmesan cheese |
