Mexican party soup with chips

Name: Mexican party soup with chips
Cook time: 45 min
Total time: 45 min
Yield: 6
Ingredients: 2 medium-sized onions; 1–2 Garlic cloves; 2 TABLESPOONS Olive oil; 1 TABLESPOON Flour; 2 can(s) (850 ml each) Tomatoes; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 1-2 TEASPOONS getr. Oregano; 3 can(s) (425 ml each) Kidney beans; 1 can(s) (425 ml) Corn; 200 g Tortilla chips; 100 g Edam or Cheddar cheese (piece); baking paper

AUTHOR
Isreal Robertson

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 6

2 medium-sized onions
1–2 Garlic cloves
2 TABLESPOONS Olive oil
1 TABLESPOON Flour
2 can(s) (850 ml each) Tomatoes
7-10 Tbsp Salt
7-10 Tbsp Pepper
7-10 Tbsp Sugar
1-2 TEASPOONS getr. Oregano
3 can(s) (425 ml each) Kidney beans
1 can(s) (425 ml) Corn
200 g Tortilla chips
100 g Edam or Cheddar cheese (piece)
baking paper

Directions

1
Peel and finely dice the onions and garlic. Heat the oil in a large pot. Fry the onions and garlic in it. Dust with flour and sauté briefly. Add tomatoes, juice and 1⁄4 l water, bring to the boil.
2
Coarsely chop the tomatoes. Season with salt, pepper, some sugar and oregano. Simmer open for about 15 minutes.
3
Rinse and drain the beans and corn. Add everything to the tomatoes and heat for 5-10 minutes.
4
Spread the chips on a baking tray lined with baking paper. Grate the cheese on top. Bake the chips in a preheated oven (electric oven: 200 °C/circulating air: 175 °C/gas: see manufacturer) until the cheese has melted.
5
Season soup again and serve with the chips.