Mexican Bean & Veggie-Loaded Soup
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Mexican Bean & Veggie-Loaded Soup

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!

Tags:
Quick
Veggie
Spicy
Allergens:
Gluten
Soy
Wheat
Milk

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 Time20 minutes
DifficultyEasy

Ingredients

Serving amount

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

20 g

butter

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Nutritional Values

Energy (kJ)3373 kJ
Calories806 kcal
Fat31.2 g
of which saturates16 g
Carbohydrate93.4 g
of which sugars25.3 g
Dietary Fibre24.6 g
Protein33.3 g
Sodium2655 mg
The average adult daily energy intake is 8700 kJ

Utensils

Baking Paper
Baking Tray
Large Pan
Large Frying Pan

Instructions

1
1

• 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.

2
2

• 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.

3
3

• 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.

4
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!