Soup, Tex-mex

Taco soup

Tacos are so good! So why not vary them and eat them in the form of a soup instead. This has a superb combination of flavors: chilli, sour cream, nachos and cheese. What more can I say, the combination speaks for itself!

Serves 4-5

2 onions, chopped
3 garlic cloves, mashed
460 g cooked kidney beans (drained weight)
400 g of crushed tomatoes
5 dl water
2 tsp ground chilli pepper
1 tsp ground coriander
1 tsp ground cumin
1 tsp herb salt
0.5 tsp ground black pepper
130 g tortilla chips
100 g cheese, grated
2 dl sour cream
Oil for frying

Heat the oven to 200 ºC. Fry the onions and garlic for a couple of minutes. Add the kidney beans, chopped tomatoes, water and the spices. Let simmer for about 10-15 minutes. Meanwhile, spread the nacho chips on a baking plate and top them with the cheese. Bake in oven for approximately 5 minutes. Blend the soup smooth with a hand blender. Serve it with the nacho chips and sour cream.

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