Oh to be enjoying a bowl of this on Mexican turf. But at least eating it at my kitchen table as the snow falls again (it's 19th March!!!) a bowlful of this almost transports me back to warmer climes...
I wouldn't expect kids to eat this unless you toned down the chilli quite a bit.
1 small onion, finely chopped
1 clove of garlic, crushed or finely chopped
1 tsp ground cumin
1 tsp dried chipotle chilli (Sainburys do a good one)
1 tin of tomatoes (chopped or plum, and when in season use a handful of fresh tomatoes roughly chopped, along with the tinned)
1 pint chicken stock
Salt and Pepper
To garnish (Mix and Match here - I'm not suggesting you have to use ALL these garnishes at once, although that would be delicious!)
Tortillas (proper ones that you can buy from www.coolchile.co.uk) Then chop them into strips and fry them in some oil and sprinkle with sea salt - I could eat these straight up, forget the soup!
Spring Onions, finely chopped
Fry the onion in some olive oil for 8-10 mins until soft and translucent. Add the garlic, cumin and chilli and stir well. Cook for a minute or 2 taking care that the garlic doesn't burn.
Add the tinned tomatoes, fresh tomatoes (if using), and chicken stock and season well. Bring to the boil and reduce to a simmer and leave to cook for 10-15 mins or as long as you can wait. Adjust seasoning accordingly. You might like to add a bit more chilli and/or cumin for extra oomph.
Ladel into bowls and top with as many of the above garnishes as you have to hand. The more the merrier. Tortillas are the necessity here....the clue is in the name!