Quick Mexican Tomato & Bean Soup
with Cheesy Tortilla Chips
- Gluten
- Soy
- Wheat
- Milk
- May contain traces of allergens
- Milk
- Soy
Nothing matches chilly weather better than this tomato and red kidney bean soup! With hidden veggies and cheesy tortilla chips, you'll be sipping, slurping and dunking! With some coriander to garnish, this dish deserves some serious praise!
Ingredients
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat May be present: Milk, Soy)
1
carrot
2 clove
garlic
1 tin
sweetcorn
2 packet
passata
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 bag
coriander
1 packet
red kidney beans
1 packet
Cheddar cheese
(Contains: Milk)
1 sachet
Mexican Fiesta spice blend
Not included in your delivery
olive oil
1 cup
water
½ tbs
brown sugar
20 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• Preheat oven to 200°C/180°C fan-forced. • Slice mini flourtortillas into quarters. • Thinly slice carrot into half-moons. • Finely chop garlic. • Drain sweetcorn. • Drain and rinse red kidney beans.
• Spread mini flourtortilla chips over a lined oven tray (don’t worry if they overlap). • Drizzle with olive oil and season with salt. Sprinkle with shredded Cheddar cheese. Bake until lightly golden and crisp, 8-10 minutes.
• 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 passata, 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.
• 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 passata, 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.
Customer reviews
Review summary
Updated on Feb 2026- Flavour: Many enjoyed the tasty Mexican-inspired soup, with some finding it had a pleasant spicy kick.
- Ease of prep: Customers praised this as a quick and easy dish, perfect for a chilly night.
- Suggestions: Some recommended adding rice for a heartier meal or swapping spinach for less soggy greens.
- Leftovers: The soup was filling on its own, but a few found it thin and added cornflour to thicken.
- Tortilla chips: While popular, some wished for more cheese to fully cover the tortillas.
