Instructions: Heat the oil and add the pieces of tortilla, cooking until they become crisp and golden, about 5 minutes. Add the garlic, chillies and onion and cook for a further 5 minutes until the vegetables are soft. Add half the corn, diced tomatoes, tomato paste, cumin, salt, pepper and stock and bring to the boil.

Simmer for 10 minutes.

Puree the soup using a hand held "wand" or transfer the soup to a blender or food processor to process to a course puree.

Return the soup to the pot and gently reheat to boiling. Add the remaining corn. Serve immediately, garnished with the corn chips, sour cream and coriander.

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