Spicy Tex-Mex Vegetable Soup

• 2 tablespoons olive oil
• 2 onions peeled and chopped
• 1 clove garlic peeled and chopped
• 7 ounces button mushrooms wiped and halved
• 3 1/8 cups cherry tomatoes halved
• 15/16 cup spice mix sachet chilli
• 1 11/16 cups passata
• 1 1/3 cups jalapeno peppers jar sliced, in brine, drained
• 2 1/8 cups sweetcorn cans, drained
• 3 spring onions trimmed and finely sliced
• 2/3 cup cheddar cheese grated
• 2/3 cup creme fraiche
• 7/8 ounce plain tortilla chips
• 1/2 teaspoon cayenne pepper
• 8 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, mushrooms, tomatoes, chilli, passata, jalapeno peppers, sweetcorn, onions, cheddar cheese, creme fraiche, tortilla chips, cayenne pepper, peppers

Taken from www.yummly.com/recipe/Spicy-Tex-Mex-Vegetable-Soup-1408009 (may not work)