Crunchy Tortilla Chips Bean Soup


  • El Cielo Corn Chips
  • 1 tbsp olive oil
  • 2 onions chopped
  • 2 cloves garlic minced
  • 2 cans mixed beans, rinsed and drained
  • 2 1/2 cups vegetable stock
  • 400 g can of chopped tomatoes
  • 1 red bell pepper chopped
  • 6 tbsp canned or frozen sweetcorn
  • 1 tbsp tomato puree
  • 2 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried oregano
  • ½ tsp dried chilli flakes or to taste
  • Salt and pepper


  • Coriander/cilantro
  • Tortillas
  • Avocado sliced
  • Dried chilli flakes


  • Heat the oil in a large pot over medium-high heat, then add the onion and cook until the onions are translucent but not browned.
  • Add the garlic and cook for a further minute.
  • Stir in the beans, stock, chopped tomatoes, bell pepper, corn, tomato paste, cumin, paprika, oregano and chilli powder.
  • Bring to the boil then reduce the heat and simmer for 12 minutes, stirring occasionally. Taste and season with salt and pepper.
  • Serve in bowls, garnishing with coriander/cilantro, avocado, chilli flakes and El Cielo Tortilla Chips