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Mexican Recipes
Mexican Tomato Soup

Mexican Tomato Soup

with Crispy Tortilla Strips & Avocado

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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.

Tags:Low Calorie
Allergens:GlutenMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

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

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2160 kJ
Fat22.1 g
of which saturates5.3 g
Carbohydrate51.6 g
of which sugars19.9 g
Protein19 g
Sodium1400 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon
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Get prepped
Get prepped
1

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.

Cook the veggies
Cook the veggies
2

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.

Cook the soup
Cook the soup
3

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.

BAKE THE TORTILLA STRIPS
BAKE THE TORTILLA STRIPS
4

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.

Prepare the toppings
Prepare the toppings
5

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.

Serve up
Serve up
6

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.