Hearty Mexican-Style Soup | RICARDO

Ingredients

• 2 red onions, chopped
• 2 cloves garlic, finely chopped
• 2 tbsp (30 ml) olive oil
• 2 red bell peppers, seeded and cubed
• 1 can 14 oz (398 ml) diced tomatoes
• 2 tbsp chili powder
• 1 tbsp dried oregano
• 4 cups (1 litre) chicken broth
• Cayenne pepper, to taste
• 1 can 19 oz (540 ml) kidney beans, rinsed and drained
• 1 can 7 oz (199 ml) whole corn kernels, drained
• 1/4 cup (10 g) fresh cilantro, finely chopped
• 1/2 cup (50 g) strong cheddar cheese, grated
• 2 avocados, diced
• Soft corn tortillas