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.
red kidney beans
Mexican Fiesta spice blend
(ContainsTraces of Gluten,May contain traces of allergens)
mini flour tortillas
(ContainsMilk,Traces of Gluten,Traces of Nuts,May contain traces of allergens)
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.