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1
Bring 1 cup of the water to a boil in a small saucepan.
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2
Add the bulgur and simmer, covered, for 15 minutes, or until the water is absorbed.
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3
Or if you can do this step ahead of time, simply add the bulgur to the boiling water, cover, and remove from the heat.
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4
Let stand for 30 minutes.
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5
Heat the oil in a soup pot.
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6
Add the onion and saute over medium heat until translucent.
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7
Add the garlic and bell pepper and continue to saute, stirring frequently, until all are golden.
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8
Add the remaining ingredients, except the garnishes, plus the cooked bulgur and the remaining 3 cups water.
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9
Bring to a rapid simmer, then lower the heat.
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10
Cover and simmer gently for 10 to 15 minutes, then remove from the heat.
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11
Assemble each serving as follows.
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12
Fill each bowl about 2/3 full with soup.
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13
Top with some grated cheese, shredded lettuce, and diced tomatoes.
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14
Line the perimeter of each bowl with several tortilla chips, points facing upward, for a kind of star-shaped effect.
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15
The tortilla chips can be used to scoop up the solid parts of the soup or just nibbled along with the soup.
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16
Pass around a bowl of extra tortilla chips.
