Mexican Soup and Tortilla Chips

1: Heat some coconut oil in a medium pan, add the onion and pepper and fry, stirring frequently, for 10 minutes.

2: Stir in the garlic, spices, sweetcorn and then add the tomatoes and beans with their liquid, half a can of water, and the bouillon powder. Simmer, covered, for 15 minutes.

3: Preheat the oven to 180C.

4: Cut tortilla wraps into triangles.

5: Brush the tortillas with olive oil and sprinkle with salt, pepper, and chili flakes if desired.

6: Bake for 7-8 minutes until golden brown.