Mexican chili cheese corn soup (spicy)

Ingredients for 4 servings:

• 1 onion(s)
• 1 red bell pepper(s)
• 1 carrot(s)
• 1 red chili pepper(s)
• 1 clove(s) garlic
• 2 tbsp olive oil
• 2 tbsp Mexican spice(s)
• 2 tbsp vegetable broth, granulated
• 400 g corn kernels, drained
• 2 spring onions
• 200 g cheese, grated
• 1 liter of water

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour

Chop and peel the onion and sauté in olive oil until translucent. Pour in 1 liter of water, stir in the vegetable stock, and bring to a boil. Dice the bell peppers and carrots. Halve the chili and remove the seeds. Crush the garlic. Add all of these ingredients to the soup. Season with Mexican spices. Add the corn and simmer for about 15 minutes, then puree. Chop the spring onions and add them to the soup along with about 3/4 of the cheese. Melt the cheese in the soup while stirring. After another 20 minutes, serve the soup. First, add the remaining cheese to the soup bowls and then top with soup. Serve with baguette.