Quick soup, Mexican style

Ingredients for 2 servings:

• 25 g shallot(s), finely chopped
• 1 garlic clove(s), squeezed
• 1 tbsp olive oil
• 400 ml vegetable stock
• 110 g kidney beans, from the can, drained and rinsed
• 110 g corn, from the can, drained
• 3 tbsp salsa, mild
• ½ tsp Mexican spice mix
• possibly salt and pepper
• 2 small tortillas, 25 g each
• Oil, for brushing the pan

Instructions

Working time approx. 6 minutes; Cooking/baking time approx. 9 minutes; Total time approx. 15 minutes

with fried tortilla strips

Cut the tortillas into short, 1 cm wide strips. Brush a pan with oil and fry the strips over medium heat, stirring occasionally, for about 3 minutes, then remove from the heat. Sauté the onion in hot oil and add the garlic. Deglaze with the broth. First add the corn, then the beans after 1 minute, and simmer gently for another 3 minutes. Stir in the salsa and seasoning. Season with salt and pepper. Serve the soup hot with tortilla strips on top. If you prefer a more tomatoey soup, stir in ketchup, tomato paste, or diced tomatoes.