with beans

In a heavy-bottomed pot, heat oil and add garlic. Sauté for 10-15 seconds and add onions and bell peppers.

Add the taco seasoning, salt, jalapeños and tomatoes. Stir once or twice so that the mixture doesn’t stick to the bottom.

Once the tomatoes start to soften, add water or stock (stock can add more flavour but don't worry if you don't have some on hand)

Add corn kernels to the soup and mix.

Add cooked kidney beans or your choice of beans and give it a mix.

Bring the soup to a quick boil and then lower the heat. Cover and let this simmer for 20 minutes.

Add cornflour slurry and quickly give it a mix so that it doesn't form any lumps. Simmer the soup for 3-4 minutes

Squeeze some fresh lime on top, sprinkle fresh coriander/cilantro and the soup is ready! Let the soup rest for 10-15 minutes before serving