Quick Mexican Tomato & Bean Soup
with Cheesy Tortilla Chips & Sour Cream
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!
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts and wheat.
Ingredients
1
carrot
2 clove
garlic
1 tin
sweetcorn
6
mini flour tortillas
(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)
2 packet
passata
1 sachet
vegetable stock powder
1 bag
baby spinach leaves
1 packet
Light Sour Cream
(Contains: Milk;)
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 flour tortillas into quarters. • Thinly slice carrot into half-moons. Finely chop garlic. • Drain sweetcorn. Drain and rinse red kidney beans.
• 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 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, 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.
• 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. Serve with cheesy tortilla chips and light sour cream. Enjoy!
