Warm & Tasty Mexican Tomato Soup Recipe for Winter

Ingredients

• Tomatoes: 3
• Onion: 1
• Garlic cloves: 3-4
• Oil or butter: 1 tablespoon
• Onion: 1/2, finely chopped
• Capsicum: 1/2, finely chopped
• Corn: 1/2 cup
• Carrot: 1/2, finely chopped
• Tomato: 1/2, de-seeded and finely chopped
• Chili flakes: 1 tablespoon
• Oregano: 1 teaspoon
• Taco seasoning: 1 tablespoon
• Sugar: 1 teaspoon
• Salt: to taste
• Water: 2 1/2 cups
• Kidney beans: 1/4 cup (soaked and pressure cooked)
• Tortillas: a few, torn
• Nacho chips: a few
• Cheese: some, grated
• Tomato: 1/2, de-seeded and finely chopped (for picardigayo)
• Onion: 1/2, finely chopped (for picardigayo)
• Salt: a pinch (for picardigayo)
• Coriander leaves: some (for picardigayo)
• Green chillies: finely chopped (optional, for picardigayo)
• Lemon juice: a little (optional, for picardigayo)