Mexican Bean & Veggie-Loaded Soup

Name: Mexican Bean & Veggie-Loaded Soup with Cheesy Tortilla Chips & Sour Cream
Total time: 25 min
Yield: 2
Cuisine: Mexican
Ingredients: 6 Mini Flour Tortillas; 1 tin Sweetcorn; 1 packet Diced Tomatoes with Garlic & Onion; 1 Carrot; 1 sachet Vegetable Stock Powder; 1 sachet Mexican Fiesta Spice Blend; 1 packet Coriander; 1 packet Cheddar Cheese; 2 Garlic; 1 packet Baby Spinach Leaves; 1 packet Light Sour Cream; 1 packet Red Kidney Beans

with Cheesy Tortilla Chips & Sour Cream

Get up to $230 off

Tags:

Vegetarian

Allergens:

Gluten

•Soy

•Wheat

•Celery

•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 Time20 minutes

DifficultyEasy

Ingredients

Serving amount

6

Mini Flour Tortillas

(Contains: Gluten, Soy, Wheat; May be present: Milk, Soy.)

1 tin

Sweetcorn

1 packet

Diced Tomatoes with Garlic & Onion

1

Carrot

1 sachet

Vegetable Stock Powder

(Contains: Celery;)

1 sachet

Mexican Fiesta Spice Blend

1 packet

Coriander

1 packet

Cheddar Cheese

(Contains: Milk;)

2

Garlic

1 packet

Baby Spinach Leaves

1 packet

Light Sour Cream

(Contains: Milk;)

1 packet

Red Kidney Beans

Nutritional Values

Calories745 kcal

Energy (kJ)3120 kJ

Fat23.2 g

of which saturates10.9 g

Carbohydrate94.5 g

of which sugars23.8 g

Dietary Fibre23.8 g

Protein33.1 g

Sodium2490 mg

The average adult daily energy intake is 8700 kJ

Cooking Steps

1

• 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.

2

• 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 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 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

• 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!