Taco Soup Topped with Melted Cheese, Sour Cream with Crunchy Corn Chips

Peel and mince garlic. Slice green capsicum, remove seeds and dice into 1cm chunks. Dice brown onion. Trim away top 5cm from the top of the spring onion and slice the remaining white and green parts. Discard the roots. Chop corriander leaves, discarding stems.

Heat a drizzle of olive oil in a large pot over a medium-high heat. Add in onions, capsicum and garlic. Saute for 3 minutes until the onion has gone transulcent. Add the diced tomatoes and bring pot to a simmer.

Tip! Turn down the heat if the onions begin to burn.

To the pot with the onions, capsicum and tomatoes add sweetcorn kernels, Mexican spice mix, brown sugar, black beans, vege stock concentrate and 1 cup of water. Simmer for 20 minutes.

Tip! To create a thicker chilli type consistency, instead of soup, simmer for 30-40 minutes.

Before serving the soup, check taste and season with salt and pepper and stir through half the sour cream. Divide soup between bowls and top with tasty cheese, remaining sour cream and spring onions. Serve with corn chips for dipping.

Tip! Any leftovers can be refrigerated for 3 days and are yummy warmed up for lunch!

Peel and mince garlic. Slice green capsicum, remove seeds and dice into 1cm chunks. Dice brown onion. Trim away top 5cm from the top of the spring onion and slice the remaining white and green parts. Discard the roots. Chop corriander leaves, discarding stems.

Heat a drizzle of olive oil in a large pot over a medium-high heat. Add in onions, capsicum and garlic. Saute for 3 minutes until the onion has gone transulcent. Add the diced tomatoes and bring pot to a simmer.

Tip! Turn down the heat if the onions begin to burn.

To the pot with the onions, capsicum and tomatoes add sweetcorn kernels, Mexican spice mix, brown sugar, black beans, vege stock concentrate and 1 cup of water. Simmer for 20 minutes.

Tip! To create a thicker chilli type consistency, instead of soup, simmer for 30-40 minutes.

Before serving the soup, check taste and season with salt and pepper and stir through half the sour cream. Divide soup between bowls and top with tasty cheese, remaining sour cream and spring onions. Serve with corn chips for dipping.

Tip! Any leftovers can be refrigerated for 3 days and are yummy warmed up for lunch!