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 warming dish is the DIY crispy tortilla strips. Enjoy them as crunchy dippers or submerge them in the soup to soak up all the rich, spiced tomato flavour.


Always refer to the product label for the most accurate ingredient and allergen information.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit

brown onion

2 clove


1 tin

red kidney beans

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 tin

diced tomatoes

1 cube

vegetable stock

6 unit

mini flour tortillas

(ContainsGlutenMay be presentSoy)

1 unit


1 bag


1 unit


1 packet

Greek yoghurt


1 unit


Not included in your delivery

olive oil

½ cup


Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)2930 kJ
Fat29.2 g
of which saturates6.2 g
Carbohydrate77.6 g
of which sugars25.2 g
Protein21.6 g
Sodium2590 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Cut the carrot (unpeeled) 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 large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot 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-wide strips and arrange over an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper.Bake until golden and crisp, 6-8 minutes.

TIP: Keep an eye on them. You want them crisp, but not burnt!


Dice the avocado into 2cm chunks. Roughly chop the coriander. Slice the lime into wedges.

TIP: Slice the avocado into cubes while the flesh is still in the skin, then scoop out the flesh with a spoon.


Divide the Mexican tomato soup between bowls. Top with Greek yoghurt, avocado and a good squeeze of lime. Sprinkle with the coriander and serve with a large handful of crispy tortilla strips.