Mexican Tomato Soup
with Crispy Tortilla Strips & Avocado
This flavoursome bowl is our hearty take on a Mexican classic – tortilla soup! The best part of this winter warmer is the DIY chips. Enjoy the moreish baked tortillas as a crisp topping, or submerge them in the soup to soak up all the rich, spiced tomato flavour.
1 unit
brown onion
1 unit
zucchini
2 clove
garlic
1 tin
red kidney beans
1 sachet
Mexican Fiesta spice blend
(May be presentGluten)1 box
diced tomatoes
1 cube
vegetable stock
6 unit
mini flour tortillas
(ContainsGlutenMay be presentSoy)1 unit
avocado
1 bag
coriander
1 unit
lime
1 packet
Greek yoghurt
(ContainsMilk)Not included in your delivery
olive oil
½ cup
water
Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Cut the zucchini into 1cm pieces. Finely chop the garlic (or use a garlic press). Drain and rinse the red kidney beans.
SPICY! Add 1/2 the spice blend if you are sensitive to heat! In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and zucchini and cook, stirring, until softened, 5 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes.
Add the diced tomatoes and water to the pan and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Add the red kidney beans and simmer, uncovered, until reduced and thickened, 10 minutes. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again.
While the soup is simmering, slice the mini flour tortillas into 1cm-thick strips and arrange over an oven tray lined with baking paper. TIP: For the low-calorie option, serve with 1/2 the tortilla strips. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake until golden and crisp, 6-8 minutes.
Cut the avocado into 2cm chunks. TIP Cut the avocado into cubes while the flesh is still in the skin, then scoop the flesh out with a spoon. Roughly chop the coriander. Slice the lime into wedges.
Divide the Mexican tomato soup between bowls. Top with Greek yoghurt, the avocado and a good squeeze of lime. Sprinkle with the coriander and serve with crispy tortilla strips.