Ingredients:

• 1 onion
• 1 clove of garlic
• 2 tbsp sunflower oil
• 400g chopped tomatoes (can also be used)
• 525ml Little Hot Chicken bone broth
• 1 – 2 fresh small chili peppers
• a handful of corn (can)
• pinch of salt
• pinch of sugar
• Side dish of your choice: sliced ​​avocado, queso fresco or feta cheese, crème fraîche or sour cream, taco chips or tortillas, lime, parsley, sesame and egg

And so it goes:

• Cut the onion and garlic into small pieces and fry them in hot oil. Add a pinch of sugar and let them caramelize.
• Stir in the chopped tomatoes and simmer for about 10 minutes, season with salt. Cut the chili peppers into small pieces.
• Add the Little Hot Chicken bone broth and the chili peppers to the soup and let it simmer for another 20 minutes. Bienvenido to Mexico!