Spicy Tex-Mex Vegetable Soup

• 2 tbsp olive oil
• 2 None onions, peeled and chopped
• 1 None clove garlic, peeled and chopped
• 200 g button mushrooms, wiped and halved
• 500 g cherry tomatoes, halved
• 39 g sachet chilli spice mix
• 425 g passata
• 1/2 x 200 g jar sliced jalapeno peppers in brine, drained
• 2 x 325 g cans sweetcorn, drained
• 3 None spring onions, trimmed and finely sliced
• 75 g Cheddar or Gouda cheese, grated
• 150 g creme fraiche
• 25 g plain tortilla chips
• 1/2 tsp cayenne pepper
• 8 None whole pickled jalapeno peppers, to serve (optional)

1. Heat the oil in a large pan and saute the onions and garlic for 5 mins. Add the mushrooms and tomatoes and saute 3-4 mins then stir in the chili spice mix and cook for 1 more min. Pour in 4 cups of water and add the tomato puree, sliced peppers, corn and all but a few of the spring onions. Simmer for 10 mins, stirring occasionally. Season to taste with sugar, salt and freshly ground black pepper. Serve in warmed bowls topped with the reserved spring onions, grated cheese, sour cream, tortilla chips and a sprinkling of cayenne pepper. Add a whole pickled jalapeno to each bowl, if using.

olive oil, onions, clove garlic, button mushrooms, sachet chilli spice, passata, jalapeno peppers, sweetcorn, spring onions, gouda cheese, creme fraiche, tortilla chips, cayenne pepper, jalapeno peppers

Taken from recipes-plus.com/api/v2.0/recipes/21711 (may not work)