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.

Preparation Time30 minutes
Cooking difficultyLevel 1
serving amount
serving amount

1 unit

brown onion

1 unit


2 clove


1 tin

red kidney beans

1 sachet

Mexican Fiesta spice blend

(May be presentGluten)

1 box

diced tomatoes

1 cube

vegetable stock

4 unit

mini flour tortillas


1 unit


1 bunch


1 unit


1 tub

Greek yoghurt

(ContainsMilkMay be presentGluten, Tree Nuts, Soya)

Not included in your delivery

olive oil

½ cup


Nutritional Valuesper serving
Nutritional Values
per serving
Energy (kJ)3550 kJ
Fat35.9 g
of which saturates7.3 g
Carbohydrate90.3 g
of which sugars20.5 g
Protein28.1 g
Sodium1800 mg
The average adult daily energy intake is 8700 kJ
Chopping board
Medium Pan
Baking Paper
Baking Tray

Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Cut the zucchini into 1cm chunks. Finely chop the garlic (or use a garlic press). Drain and rinse the red kidney beans.


In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the brown onion and zucchini. Cook, stirring, for 5 minutes or until softened. Add the garlic and Mexican Fiesta spice blend. TIP: Use 3/4 of the spice blend if you prefer mild flavours. Cook for 1-2 minutes or until fragrant.


Add the diced tomatoes and water (see ingredients list) to the veggies and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Add the red kidney beans and simmer for 10 minutes or until reduced and thickened. 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 (see ingredients list) into 1cm strips and place on an oven tray lined with baking paper. Drizzle with olive oil, season with salt and pepper and toss to coat. Arrange in a single layer and bake for 6-8 minutes or until golden and crisp.


Dice the avocado into 2cm chunks. TIP: Slice the avocado into cubes while the flesh is still in the skin, then scoop the cubed 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 over the coriander and serve with a large handful of crispy tortilla strips.