Mexican Bean & Veggie-Loaded Soup
with Cheesy Tortilla Chips & Sour Cream
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
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
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 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, 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.
• 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!
