Speedy Gonzales soup with cheese chips

Name: Speedy Gonzales soup with cheese chips
Cook time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 big onion; 2 Garlic cloves; 1 TABLESPOON Oil; 1 can(s) (850 ml) Tomatoes; 7-10 Tbsp salt, pepper, sugar, chili powder; 1 can(s) (425 ml each) Kidney beans and corn; 100 g Tortilla chips; 50 g Gouda; baking paper

AUTHOR
Bo Carpenter

DIFFICULTY
very easy

RATING

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Servings: 4

1 big onion
2 Garlic cloves
1 TABLESPOON Oil
1 can(s) (850 ml) Tomatoes
7-10 Tbsp salt, pepper, sugar, chili powder
1 can(s) (425 ml each) Kidney beans and corn
100 g Tortilla chips
50 g Gouda
baking paper

Directions

1
Preheat oven (electric cooker: 200 °C/circulating air: 175 °C/gas: see manufacturer). Peel and chop onion and garlic. Fry in hot oil. 1⁄2 Add l water and tomatoes together with the juice. Mash tomatoes, bring to the boil.
2
Season with salt, pepper, sugar and chili. Rinse beans and corn in a sieve, add and simmer for about 5 minutes.
3
Spread the chips on a baking tray lined with baking paper. Grate cheese over it. Bake in the oven until the cheese melts. Season the soup to taste and serve with chips.