• Preheat oven to 200°C/180°C fan-forced. • Slice mini flour tortillas into quarters. • Thinly slice carrot into half-moons. Finely chop garlic. • Drain sweetcorn. Drain and rinse red kidney beans.

• Spread mini flour tortilla chips over the lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Sprinkle with shredded Cheddar cheese. Bake until lightly golden and crisp, 8-10 minutes.

• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn, until tender, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and red kidney beans and cook until fragrant, 1-2 minutes. • Stir in passata, vegetable stock powder, the water and brown sugar until combined. Bring to a boil, then reduce heat to medium. Simmer, until slightly reduced, 3-4 minutes.

• Remove saucepan from heat. Stir in baby spinach leaves and the butter, until wilted. Season to taste. • Divide Mexican tomato and bean soup between bowls. • Tear over coriander. Serve with cheesy tortilla chips and light sour cream. Enjoy!