Ingredients
- 350-400g canned chopped tomatoes
- 1 onion, chopped
- 5 cloves of garlic, chopped
- 2 tbsp vegetable or olive oil
- 1 ½ tsp each: paprika and mild chili powder
- ½ tsp cumin
- 1 carrot, peeled and sliced
- ½ red pepper, cut into strips
- 1 courgette, yellow squash, or any summer squash, cut into bite sized chunks
- ¼ cabbage, shredded or cut up roughly
- handful of green beans, green runner beans, or 1/2 green pepper, cut into bite-sized lengths
- 1 sweetcorn cob with the kernels cut off
- 1 medium waxy potato, cooked and diced
- about 1 cup full of cooked pinto or borlotti beans (canned is fine)
- 1 ½ litres vegetable stock
- ¼ – ½ fresh green chili, chopped or thinly sliced
- several large pinches of Mexican oregano
- Tortilla chips (if salty, reduce salt in soup; if not salty, season the soup accordingly)
- 3-5 tbsp chopped coriander leaves
- 1 lime, cut into wedges
- about 200 g mild Cheddar or other meltable cheese, cut into slices
- as desired: a dash or two of hot sauce
Directions
Step 1
Sauté the onion and half of the garlic in the oil until the onion is softened, about 5-8 minutes, then stir in the paprika, chili powder, and cumin, and cook a minute or two.
Step 2
Stir in the tomatoes, add the carrot, courgettes or other squash, cabbage, green pepper or green beans, corn, corn cob, potato, beans and stock. Bring to boil, then reduce heat and cook until vegetables are tender, verging on soft rather than crisp.
Step 3
Stir in the remaining garlic along with the fresh chili and oregano. Place several slices of cheese in each bowl, then ladle the soup into bowls, top each with a big handful of tortilla chips, and a wedge or two of lime, a sprinkling of coriander leaves, and shakes of hot sauce as desired.
Step 4
Serve right away, enjoy.
