Prep time: 15 minutes
Cooking time: 20 minutes
Total time: 35 minutes
Ingredients
- 1 Spanish onion
- 1 red capscium
- 1 tbsp of olive oil
- 400g of canned tomatoes
- 2 tsp of chipotle powder
- 500ml of boiling water
- 1 vegetable stock cube
- 400g of kidney beans
- 200g of corn
- 1 handful of tortilla chips
- 1 handful of mozzarella cheese
- 1 avocado
- 2 radishes
- Fresh parsley
- 1/4 lime
Instructions
- Dice the onion into cubes and chop the capscium into 2cm pieces.
- Heat the oil in a pot and fry the onion and capsicum for two minutes.
- Add the tomatoes, chipotle, water, vegetable stock, kidney beans and corn into the pot and simmer for 15 minutes.
- Squeeze the lime over the avocado.
- Dice the avocado into cubes, thinly slice the radish and roughly chop the parsley.
- Serve the soup in a bowl, then garnish with tortilla chips, avocado, radish, parsley and cheese.