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Mexican Recipes

Quick Mexican Tomato & Bean Soup

Quick Mexican Tomato & Bean Soup

Quick Mexican Tomato & Bean Soup

with Cheesy Tortilla Chips

Get up to $200 off!

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!

Tags:

Veggie

•Spicy

•Climate Superstar

Allergens:

Gluten

•Soy

•Wheat

•Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes

Cooking Time

DifficultyEasy

Ingredients

Serving amount

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;)

Nutritional Values

Energy (kJ)3168 kJ

Fat25.7 g

of which saturates12.2 g

Carbohydrate92.9 g

of which sugars24.8 g

Protein33.7 g

Sodium2761 mg

The average adult daily energy intake is 8700 kJ

Utensils

•Baking Tray

•Baking Paper

•Large Pan

Cooking Steps

1

• 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.

2

• 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.

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 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.

4

• 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.

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