The problem with this post is that I didn't have nachos to enjoy my 'soup' with so I just used some baked potatoes as the accompanying starch and served the soup over that.
WARNING: This is an extremely lazy meal.
Serves 2
Ingredients:
1 can Rhodes Mexican tomato mix
1 can kidney beans
1 onion, chopped
2 tsp ground garlic
1/2 cup frozen or fresh corn
2 avocados
4 tbs double cream greek yoghurt
1 tsp whole coriander
3/4 tsp ground cumin
1/2 cup water
Method:
Fry the onions and garlic until the onions are translucent.
Add the can of tomato, corn, water and the beans with the spices.
Simmer on medium heat for 15 minutes to combine the flavours.
Serve with a avocado cut up on top and add the yoghurt. If you have some fresh coriander, it will also garnish the dish nicely. A extra splash or Tabasco also won't do any harm. ;)
Enjoy.
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