Mexican Soup with Crushed Tortilla – Love and Cook

Ingredients

• 1 1/2 tablespoons olive oil
• 1 onion (large chopped)
• 1 celery stalk (sliced thickly)
• 1 carrot (medium, chopped into even sized cubes or thick slices)
• 2 cloves garlic (large chopped or grated)
• 1 courgette cubed
• 1/2 cup sweetcorn (frozen is fine)
• 500-750 ml chicken stock ( or vegetable stock, fine to use stock concentrate)
• 1 can whole peeled tomatoes (standard 400g tin)
• 1 can can kidney beans (or black beans or any cooked beans you have)
• 2 green chillies ( seeded, if preferred, and chopped)
• 1/2 teaspoon cumin powder (roasted, but if not, see note below)
• 1/2 teaspoon coriander powder
• 1/2 teaspoon chilli powder (optional)
• 1/2 teaspoon black pepper (freshly ground)
• 1/2 cup fresh coriander (chopped roughly)
• 2 chicken breasts (for the chicken version)
• 1 avocado (cubed)
• a big dollop sour cream (see note below about sour cream)
• 1/2 cup tortilla chips (lightly crushed)
• 1 lime (cut into 4 wedges)