Add 1 tablespoon of olive oil to a large saucepan and place on a medium heat
Next add your diced onion, chopped garlic and diced chorizo. Cook for 2-3 minutes
Next add in your diced red and green pepper along with the chilli powder, cumin and smoked paprika. Give everything a good sti
Now add in your tins of chopped tomatoes and your made up vegetable stock
Bring to the boil and then reduce the heat and leave to cool for around 20 minutes
After 20 minutes add in your drained kidney beans and sweetcorn and leave to cook for a further 8-10 minutes
Once all vegetables are soft, remove the soup from the heat. Season with salt and pepper to taste
Portion up into 4, leave to cool and then place in the fridge ready for lunch
Divide the tortilla chips into 4 small bags ready to serve alongside the soup, Top with sprigs of coriander.
To reheat, place the soup in a tupperware in the microwave for 2-3 minutes until piping hot. Alternatively reheat in saucepan on the hob. Serve alongside the tortilla chips.