Mexican tomato soup with corn

Name: mexican tomato soup with corn
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 bag paprika mix; 300 g canned corn; 400 g kidney beans from canned; 92 g Tomato soup; 2 tl smoked paprika; 1,5 liter water hot; 50 g Cheddar; 250 g smoked chicken fillet strips; 50 g tortilla chips

Soup of paprika, corn, kidney beans, paprika, cheddar, chicken breast and tortilla chips.

Ingredients

Directions

Halve the peppers and remove the stalk and seeds. Cut the flesh into thin strips and halve.
Drain the corn. Put the kidney beans in a colander and rinse under cold running water.
Put the peppers, corn and kidney beans together with the contents of the packet of tomato soup and the paprika in a soup pot with the hot water.
Bring to a boil over a high heat. Turn down the heat and simmer for 10 minutes on low heat. Stir frequently.
Meanwhile, grate the cheddar. Add the chicken to the soup and heat for another 2 minutes.
Divide the soup over the deep plates, sprinkle with the cheese and serve with the tortilla chips.