Tomato And Bean Soup With Jalapeno Nachos - cooking recipe

Ingredients

2 tsp vegetable or olive oil
2 None red onions, finely chopped
3 cloves garlic, crushed
1 tbsp chili powder
1 can (28 oz) diced tomatoes
1 can (15 oz) kidney beans, drained and rinsed
2 1/2 cups frozen corn
1/4 cup coarsely chopped cilantro
3 oz tortilla chips
1 None green onion, thinly sliced
2 tbsp drained pickled jalapenos, coarsely chopped
1 cup grated Cheddar cheese
1/3 cup sour cream

Preparation

Heat the oil in a large heavy-bottomed saucepan on medium heat. Saute the red onion for 5 mins or until soft. Add the garlic and chili powder and cook, stirring, for 30 seconds or until fragrant. Add the tomatoes, beans, corn and 4 cups water and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 mins or until the liquid has reduced slightly. Remove from the heat. Stir in half the cilantro.
Meanwhile, preheat the broiler to high. Grease and line a large baking pan with parchment paper. Arrange the tortilla chips in a single layer on the pan. Sprinkle with the green onions, jalapenos and cheese. Broil for 3 mins or until the cheese melts.
Ladle the soup into serving bowls. Top with sour cream and the remaining cilantro. Serve with the nachos.