Mexican Bean & Veggie-Loaded Soup

Name: Mexican Bean & Veggie-Loaded Soup with Cheesy Tortilla Chips & Sour Cream
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 1 packet Cheddar Cheese; 1 packet Diced Tomatoes with Garlic & Onion; 1 sachet Vegetable Stock Powder; 1 packet Coriander; 2 Garlic; 1 packet Baby Spinach Leaves; 1 packet Light Sour Cream; 6 Mini Flour Tortillas; 1 tin Sweetcorn; 1 sachet Mexican Fiesta Spice Blend; 1 packet Red Kidney Beans; 1 Carrot

with Cheesy Tortilla Chips & Sour Cream

4.5(141)Review summary

Berlinda LeUpdated on September 05, 2025

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Calories

:

745 kcal

Protein

:

33.3g protein

Preparation Time

:

25 minutes

Difficulty

:

Easy

Allergens:

Milk
Celery
Gluten
Soy
Wheat
May contain traces of allergens
Milk
Soy

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Ingredients

Serving amount

1 packet

Cheddar Cheese

(Contains: Milk)

1 packet

Diced Tomatoes with Garlic & Onion

1 sachet

Vegetable Stock Powder

(Contains: Celery)

1 packet

Coriander

2

Garlic

1 packet

Baby Spinach Leaves

1 packet

Light Sour Cream

(Contains: Milk)

6

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)

1 tin

Sweetcorn

1 sachet

Mexican Fiesta Spice Blend

1 packet

Red Kidney Beans

1

Carrot

Nutritional Values

Calories745 kcal

Energy (kJ)3120 kJ

Fat23.2 g

of which saturates11.4 g

Carbohydrate95 g

of which sugars24.2 g

Dietary Fibre23.6 g

Protein33.3 g

Sodium2490 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• Preheat oven to 200°C/180°C fan-forced. • Slice mini flour tortillas into quarters. • Thinly slice carrot into half-moons. • Finely chop garlic. • Drain sweetcorn. • Drain and rinse red kidney beans.

2

• Spread mini flour tortilla chips over the lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Sprinkle with Cheddar cheese. Bake until lightly golden and crisp, 8-10 minutes.

3

• Meanwhile, in a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot and corn, stirring, until tender, 4-5 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and red kidney beans and cook until fragrant, 1-2 minutes. • Stir in diced tomatoes with garlic & onion, vegetable stock powder, the water and brown sugar until combined. Bring to a boil, then reduce heat to medium. Simmer, until slightly reduced, 3-4 minutes.

4

• Remove saucepan from heat. Stir in baby spinach leaves and the butter, until wilted. Season to taste. • Divide Mexican tomato and bean soup between bowls. • Tear over coriander. Dollop over light sour cream. Serve with cheesy tortilla chips. Enjoy!

Customer reviews

Review summary

Updated on Feb 2026

Flavour: Many found it tasty and satisfying, though some felt it needed more flavour. The Mexican spice blend isn't overly hot.
Ease of prep: Quick and simple to make, with several mentioning it's great for cold nights or preparing ahead.
Suggestions: Some added extra vegetables for more variety. Consider reducing water for a thicker, stew-like consistency.
Leftovers: Delicious the next day, making it perfect for lunch leftovers.
Portions: Very filling and hearty, with enough for multiple meals.