Mexican Soup With Tortilla Chips
- 1-2 tbsp sunflower oil
- 1 None medium onion
- 1 None garlic clove, crushed
- 150 g long-grain rice, rinsed
- 2 x 400 g cans kidney beans, drained and rinsed
- 400 g can chopped tomatoes with herbs
- 1 None vegetable stock cube
- 100 g salted tortilla chips
- Pinch None cayenne pepper
- None None Chopped parsley, to serve
- Heat the oil in a large saucepan, add the onion and garlic and saute for 2-3 mins, stirring. Mix in the rice and saute for another 1 min. Add the beans, chopped tomatoes and 1 cup water. Bring to a boil and crumble in the bouillon cube. Simmer for 20-25 mins.
- Meanwhile, preheat the oven to 300u0b0F. Spread the tortilla chips on a baking sheet and bake for 3-4 mins until golden. Mix the cayenne pepper into the soup and season to taste. Divide between 4 bowls and sprinkle with parsley. Serve with tortilla chips.
sunflower oil, onion, garlic, longgrain rice, kidney beans, tomatoes, vegetable stock cube, tortilla chips, cayenne pepper, parsley
Taken from recipes-plus.com/api/v2.0/recipes/17385 (may not work)