Mexican party soup

Name: Mexican party soup
Cook time: 30 min
Total time: 30 min
Yield: 6
Ingredients: 2 Onions; 2 Garlic cloves; 500 g Tomatoes; 2 TABLESPOONS Olive oil; 2 Bags of soup base for Mexican tomato soup; 1 can(s) (850 ml) kidney beans; 2 can(s) (425 ml each) Vegetable corn; 100 g Gouda cheese; 1 (200 g) Bag of Tortilla Chips natural; 7-10 Tbsp ground cilantro; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 7-10 Tbsp Coriander leaves; baking paper

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 6

2 Onions
2 Garlic cloves
500 g Tomatoes
2 TABLESPOONS Olive oil
2 Bags of soup base for Mexican tomato soup
1 can(s) (850 ml) kidney beans
2 can(s) (425 ml each) Vegetable corn
100 g Gouda cheese
1 (200 g) Bag of Tortilla Chips natural
7-10 Tbsp ground cilantro
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
7-10 Tbsp Coriander leaves
baking paper

Directions

1
Peel and finely dice the onions and garlic. Wash and clean the tomatoes and cut them into large pieces. Heat the oil in a pot. Sauté onions, garlic and tomatoes in it. Add 1.5 litres of cold water, stir in the contents of the bag and bring to the boil.
2
Put the beans in a sieve and rinse. Drain the corn. Add both to the soup and simmer for about 5 minutes, stirring from time to time. Grate cheese. Spread the chips on a baking tray lined with baking paper.
3
Sprinkle cheese over it. Bake in a preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) until the cheese has melted. Season soup with coriander, salt, pepper and 1 pinch of sugar.
4
Garnish with coriander leaves. Add cheese chips.