Southwestern Tomato Soup

• 2 tbsp olive oil
• 2 None onions, peeled and finely chopped
• 2 cloves garlic, peeled and finely chopped
• 1 lb tomatoes, cut into chunks
• 1 - 16 oz jar roasted red peppers, chopped
• 4 cups vegetable stock
• 2 - 13.5 oz cans kidney beans, drained and rinsed
• 3 - 7 oz cans sweet corn
• 1/2 lb tortilla chips
• 1/4 lb Gouda or Cheddar cheese, grated
• None None fresh cilantro, for garnish

1. Preheat the oven to 400u0b0F. Heat the oil in a saucepan and saute the onions, garlic and tomatoes for 5 mins. Add the peppers and stock and cook for 5 mins. Add the kidney beans and sweet corn and simmer for 5 mins, stirring occasionally.
2. Meanwhile, line a baking sheet with parchment paper, add the tortilla chips and sprinkle with the cheese. Bake for 2-3 mins, until the cheese is melted. To serve, season the soup and ladle into bowls. Garnish with tortilla chips and cilantro.

olive oil, onions, garlic, tomatoes, red peppers, vegetable stock, kidney beans, sweet corn, tortilla chips, gouda, fresh cilantro

Taken from recipes-plus.com/api/v2.0/recipes/17154 (may not work)