Mexican Bean & Veggie-Loaded Soup
with Sour Cream & Cheesy Tortilla Chips
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!
We’ve replaced the sweetcorn in this recipe with celery due to local ingredient availability. It’ll be just as delicious, just follow your recipe card!
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.
Ingredients
6
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1
carrot
2 clove
garlic
1 packet
celery
1 packet
red kidney beans
1 packet
Cheddar cheese
(Contains Milk;)
1 sachet
Mexican Fiesta spice blend
1 packet
Diced Tomatoes With Garlic & Olive Oil
1 sachet
vegetable stock powder
1 packet
baby spinach leaves
1 packet
coriander
1 packet
Light Sour Cream
(Contains Milk;)
Not included in your delivery
olive oil
1 cup
water
1 tsp
brown sugar
(May be present: Milk, Almond, Hazelnut, Cashew, Brazil Nut, Pecan, Pine nuts, Macadamia, Pistachio, Walnut, Soy, Sesame, Peanut. )
20 g
butter
Nutritional Values
Utensils
Instructions
• Preheat oven to 200°C/180°C fan-forced. • Slice mini flourtortillas into quarters. • Thinly slice carrot into half-moons. • Finely chop garlic. • Thinly slice celery. • Drain and rinse red kidney beans.
• Spread mini flourtortilla 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.
• 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 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.
• 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!