Mexican soup with tacotostis

Heat the oil in a soup pot. Fry the wok vegetable with the chilli powder for 3 minutes. Pour in the tomato soup and bring it to the boil.

Let the kidney beans drain. Cut the spring onions into rings.

Cover half of the tacos with the spring onion and the grated cheese. Cover with the rest of the tacos.

Stir the kidney beans through the soup and warm for a few minutes.

Season the soup with salt and pepper. Fry the tacos one by one until the cheese melts in a dry frying pan with non-stick coating.

Serve the soup with the tacotostis.