Mexican Soup With Tortilla Chips - cooking recipe

Ingredients

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

Preparation

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 300\u00b0F. 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.