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Mexican Recipes
Cold Busting Mexican Soup

Cold Busting Mexican Soup

with Mixed Beans and Homemade Tortilla Strips

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3.4 / 4 Ratingout of 395 ratings
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This recipe calls for only one or two tortillas, which means you will have quite a few leftover! We hate waste so are always thinking of ways to use leftover ingredients. One suggestion is to make oven baked tortilla crisps (healthier than deep fried but still delicious!). You can brush them with oil and then make them savoury with a sprinkling of salt and some paprika or sweet with cinnamon and sugar. A few minutes in a hot oven and voila!

Tags:VeggieExtra spicyHealthy
Allergens:CelerySulphitesGlutenMilk
Difficulty levelLevel 2
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

½ unit(s)

Onion

1 unit(s)

Green Pepper

1 tin(s)

Mixed Beans

½ unit(s)

Potato

½ bunch(es)

Coriander

½ tbsp

Mexican Spice

½ tbsp

Smoked Paprika

1 unit(s)

Tomato Passata

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

1 unit(s)

Wholemeal Tortilla

(ContainsGluten)

½ pot(s)

Sour Cream

(ContainsMilk)

Not included in your delivery

500 milliliter(s)

Water

Nutritional information/ per serving
Nutritional informationarrow down iconarrow down icon
/ per serving
Energy (kJ)1510.424 kJ
Energy (kcal)361 kcal
Fat5.0 g
of which saturates1.0 g
Carbohydrate59 g
of which sugars11.0 g
Protein17 g
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites.
Utensils
Utensilsarrow down iconarrow down icon
Knife
Pan
Saucepan
Baking Tray
Instructionsarrow up iconarrow up icon
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Prepare veggies.
Prepare veggies.
1

Peel and grate the garlic (or use a garlic press if you have one). Cut the onion in half through the root. Peel and then slice into thin half moon shapes. Remove the core from the green pepper and chop into roughly 1cm chunks. Drain and thoroughly rinse the mixed beans. Peel and chop the potato into ½cm pieces and roughly chop the coriander.

2

Heat a splash of oil in a non-stick frying pan on high heat. Add your pepper to the pan and fry for around 4-5 mins. Once your pepper is soft, remove from the pan and keep to the side.

3

Heat a splash of oil in a large saucepan on medium-low heat. Add your garlic and onion and cook gently for 5 mins until soft. Add your potato, cook for another 2 mins.

Add pepper to soup.
Add pepper to soup.
4

Add the Mexican spice and smoked paprika and stir for 1 minute. Tip: Use less of the Mexican spice if you don’t want as much heat. Lastly, add your mixed beans, the tomato passata and your pepper.

Add stock to soup.
Add stock to soup.
5

Pre-heat your oven to 200 degrees. Add the vegetable stock pot together with the water (amount specified in the ingredient list) to the pan - this is your soup. Bring your soup to a gentle simmer (it should not be bubbling vigorously) for around 10 mins.

Season tortilla.
Season tortilla.
6

Rub a very light coating of olive oil onto both sides of each tortilla. Slice your tortilla into long strips (1cm wide), season with salt and pepper and place on a baking tray in your oven on the middle shelf. Cook until really crispy (about 4-5 mins) but watch them like a hawk as they’ll burn easily!

7

Just before serving your soup, stir through half of your coriander. Pour into bowls, top with a dollop of sour cream, your remaining coriander and some of your homemade tortilla strips. Get slurping!