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.

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

To the pot with the onions, capsicum and tomatoes add sweetcorn kernels, taco seasoning (to taste), brown sugar, black beans, vege stock concentrate and 2 cup of water. Simmer for 20 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.

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.

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

To the pot with the onions, capsicum and tomatoes add sweetcorn kernels, taco seasoning (to taste), brown sugar, black beans, vege stock concentrate and 2 cup of water. Simmer for 20 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.

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.

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

To the pot with the onions, capsicum and tomatoes add sweetcorn kernels, taco seasoning (to taste), brown sugar, black beans, vege stock concentrate and 1 cup of water. Simmer for 20 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.

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.

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

To the pot with the onions, capsicum and tomatoes add sweetcorn kernels, taco seasoning (to taste), brown sugar, black beans, vege stock concentrate and 1 cup of water. Simmer for 20 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.

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.

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

To the pot with the onions, capsicum and tomatoes add sweetcorn kernels, taco seasoning (to taste), brown sugar, black beans, vege stock concentrate and 1 cup of water. Simmer for 20 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.

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.

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

To the pot with the onions, capsicum and tomatoes add sweetcorn kernels, taco seasoning (to taste), brown sugar, black beans, vege stock concentrate and 1 cup of water. Simmer for 20 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.