|15 ml||fresh chillies — 573|
|1||onion — large, chopped|
|2 cloves||garlic — cloves, finely chopped|
|300 g||beef mince — lean|
|15 ml||cumin — ground|
|15 ml||coriander — ground|
|15 ml||chillies — powder|
|10 ml||paprika — smoked|
|1||tinned tomatoes — chopped|
|1||tomato purée — tin|
|1||canned whole-kernel sweetcorn — drained|
|1||red kidney beans — tinned, drained|
|500 ml||stock — chicken|
|salt and freshly ground black pepper|
|to serve — to serve|
|125 ml||cheddar cheese — grated|
|2||avocados — diced|
|120 g||corn chips|
|handful basil or coriander leaves|
For the soup, heat the oil in a pot over medium heat; add the onions and sauté, 2 minutes.
Add the garlic and beef mince and fry, 8 minutes.
Add the cumin, coriander, chili powder, paprika and sugar and fry, 2 minutes.
Add the chopped tomatoes, tomato puree, corn, beans and chicken stock and simmer, 10 minutes.
Stir in the cream and season it to taste.
To serve, spoon the soup into serving bowls.
Scatter some cheese and avocado on top.Crush a few corn chips over the soup and garnish with the basil or coriander leaves.
Serve the soup with the remaining corn chips on the side.
This soup is perfect for a warm packed lunch during winter. Simply transport the soup in a flask and sprinkle in the cheese and avo once you are ready to eat. Serve it with the corn chips on the side.