2 red onions, chopped

2 cloves garlic, finely chopped

2 tablespoons (30 ml) olive oil

2 red bell peppers, cut into pieces

1 can 14 oz (398 ml) plum tomatoes

2 tablespoons (30 ml) chili powder

1 tablespoon (15 ml) dried oregano

4 cups (1 litre) chicken broth

Cayenne pepper to taste

Salt and pepper

1 can 19 oz (540 ml) kidney beans, rinsed and drained

1 can 7 oz (199 ml) whole corn kernels, drained

1/4 cup (60ml) fresh cilantro, chopped

1/2 cup (125 ml) cheddar cheese, grated

2 avocados, cubed

Tortillas, to accompany

In a saucepan, soften the onion and garlic in the oil. Add the peppers and cook over high heat until tender. Add the tomatoes, chili powder, oregano, broth and cayenne pepper. Simmer gently for 20 minutes, covered.

In a blender, purée the soup and pour back into the saucepan. Season with salt and pepper. Add the beans, corn and cilantro. Keep warm. Adjust the seasoning. If desired, freeze at this time. Serve in bowls and sprinkle with cheese. Scatter diced avocado. Serve with warm tortillas.

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