Mexican Pork Soup

4 standard portions

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Ingredients

• 1/2 tbsp oil
• 1 medium onion, finely chopped
• 1 clove garlic, crushed or finely chopped
• 1 tsp cumin
• 1 tsp ground coriander
• 1 tsp smoked paprika
• 1/2 tsp mild chilli powder
• 1 tin (400g) chopped tinned tomatoes
• 800ml vegetable or chicken stock
• 250g chopped cooked pork
• 1 tin (400g) cooked kidney beans, drained
• 130g frozen chopped vegetables
• 1/2 red pepper, chopped

Method

1. Heat the oil in a large saucepan and add the onions. Cook for 2-3 minutes until soft.
2. Add the garlic and the spices and cook for a further 1 minute, stirring constantly.
3. Add the chopped tomatoes and stock. Bring to the boil and simmer for 5 minutes.
4. Use a stick blender to blitz the soup to make it smooth.
5. Add in the cooked pork, kidney beans, frozen vegetables and red pepper and simmer for 5 minutes.
6. Serve immediately with some grated cheddar cheese and tortilla chips for dipping.