• Before starting, preheat the oven to 350˚F.  Wash and dry all produce.
• Core, then cut pepper into 1/2-inch pieces.
• Cut tomato into 1/4-inch pieces.
• Peel, then cut onion into 1/4-inch pieces.
• Roughly chop cilantro. 

• In a large pot, heat 2 tsp (4 tsp) oil over medium-high.
• When the pot is hot, add chorizo, onions and peppers. Cook for 4-5 min, stirring often, until no pink remains.** Season with salt and pepper.

• Add crushed tomatoes, stock powder, cream cheese, half the Mexican Seasoning and 2 cups (4 cups) water. Bring to a boil, then reduce heat to medium-low. Cook for 5-7 min, until cream cheese melts and liquid reduces slightly.

• Meanwhile, to an unlined baking sheet, add half the tortilla chips (use all for 4 servings), 1 1/2 tsp (3 tsp) oil and remaining Mexican Seasoning. Season with salt and pepper, then toss to combine.
• Bake in the bottom of the oven for 2 min, until lightly toasted.

• Divide soup between bowls.
• Crush tortilla chips over top, then garnish with cheese, tomatoes and cilantro. 

If you've opted to get chorizo, cook in the same way the recipe instructs you to cook beef.**