Easy recipe Mexican Tomato Bean Soup with Cheese Toasts

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one tbsp olive oil one brown onion, finely chopped two cloves garlic, finely chopped one long red chilli, half finely chopped, half thinly sliced two x four hundredg cans Coles Brand Australian Diced Tomatoes one cup Campbell’s Real Stock Vegetable four hundred g can red kidney beans, rinsed, drained four slices Coles Bakery Stone Baked White Sourdough Vienna one hundred and fourty g Coles Brand Vintage Cheddar, grated one, avocado (Recipes by ingridients avocado) diced one ripe tomato, seeded, diced one third cup coriander (Recipes by ingridients coriander) leaves Heat oil in a large saucepan over medium heat. Cook onion, garlic and chopped chilli, stirring, for five minutes or until softened. Add tomatoes and stock. Increase heat to high and bring to the boil. Reduce heat and simmer, covered, for about ten minutes. Mexican Tomato Bean Soup with Cheese Toasts. Carefully use a stick blender to blend until smooth. Mexican Tomato Bean Soup with Cheese Toasts. Add beans and cook for one-two minutes until heated through. Season. Meanwhile, preheat grill on high. Line a baking tray with foil. Arrange bread on tray and cook under grill, about about eightcm from the heat source, for one-two minutes or until toasted. Turn and top with about eightyg cheddar. Grill for one-two minutes or until cheddar melts and is golden. Divide soup among bowls. Mexican Tomato Bean Soup with Cheese Toasts. Top with, avocado (Recipes by ingridients avocado) tomato, remaining cheddar, coriander (Recipes by ingridients coriander) and sliced chilli. Season with pepper and serve with cheese. toasts (Recipes by ingridients toasts) .