Chunky Mexican bean soup

Ingredients:

• 1 onion, diced
• Glug of oil
• 2 cloves garlic, crushed
• 2 tsp (10ml) ground cumin
• 2 tsp (10ml) ground coriander
• 2 cans (410g each) mixed beans
• 1 can (400g) chopped tomatoes
• 4-5 cups (1-1.25L) chicken stock
• 1 tsp (5ml) sugar
• 2 Tbsp (30ml) chopped fresh herbs (such as parsley or coriander)
• Salt and milled pepper
• 1 packet (45g) cheese flavoured corn chips, coarsely crushed

Method:

1. Sauté onion in heated oil until soft, about 5 minutes.
2. Add garlic and spices and cook for a minute more.
3. Tip in beans, tomatoes and chicken stock and bring to a simmer.
4. Simmer for 15 minutes.
5. Stir in sugar and herbs and season to taste.
6. Serve topped with crushed corn chips.