Creamed corn soup with a pinch of chilli

Continued Mexican trip, awaken the sense of eaten moment! Wonderful cuisine.

What we need?

1 can of  corn,

1.5 cups  of water ,

1  bouillon cube,

1 chilli ,

1 tablespoon  butter ,

1 onion ,

3 cloves  of garlic ,

1 tortilla

1 tablespoon olive oil

Corn fry lightly in butter in a saucepan. 
Bouillion cube dissolve in 1.5 cups of hot water and pour corn. 
Add the peeled and cut into quarters onion, cloves of garlic and chilli (without seeds)  
Boil it all together for about 10 minutes. 
After 10 minutes, pull off from cooker and blend, then rub by thin sieve the best two times so that it was not feeling skin of corn in cream. 
We put the soup back on cooker and cook until it is smooth and creamy.
Cut tortillas into strips and fry in a pan with olive oil to make them crispy.

I recommend heartily, ideal for any time of year,

Enjoy!