HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Soup
Mexican Soup

Mexican Soup

with Mixed Beans and Homemade Tortilla Strips

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This recipe calls for only one or two tortillas, which means you will have quite a few le over! We hate waste so are always thinking of ways to use leftover ingredients. One suggestion is to make oven baked tortilla crisps. 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!

Allergens:CelerySulphitesCereals containing GlutenMilk

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time30 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

1 unit(s)

Garlic Clove

½ unit(s)


1 unit(s)

Green Pepper

1 tin(s)

Mixed Beans

½ unit(s)


½ bunch(es)


½ tbsp

Mexican Spice

1.5 tsp

Smoked Paprika

1 unit(s)

Tomato Passata

1 unit(s)

Vegetable Stock Pot

(ContainsCelery, Sulphites)

2 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing Gluten)

½ pot(s)

Sour Cream


Not included in your delivery

500 milliliter(s)


Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)2113 kJ
Energy (kcal)505 kcal
Fat11.0 g
of which saturates5.0 g
Carbohydrate75 g
of which sugars12.0 g
Protein22 g
Salt5.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Frying Pan
Large Pan
Baking Tray
Instructionsarrow up iconarrow up icon

Peel and grate the garlic. Halve the onion, peel and slice into thin half moon shapes. Remove the core from the green pepper and chop into roughly 1cm chunks. Drain and rinse the mixed beans. Peel and chop the potato into 1⁄2cm pieces and roughly chop the coriander.


Heat a splash of oil in a frying pan on high heat. Add the pepper to the pan. Fry until soft, around 4-5 mins. Once soft, remove the pepper from the pan and keep to the side.


Heat a splash of oil in a large saucepan on medium-low heat. Add the onion. Cook gently until soft, 5 mins. Add the potato. Cook for another 2 mins. Stir in the garlic, Mexican spice and smoked paprika. Cook for 1 minute. TIP: Use less of the Mexican spice if you don’t want as much heat. Lastly, add the mixed beans, tomato passata and the pepper.


Add the vegetable stock pot together with the water (amount specified in the ingredient list). Bring the soup to a gentle simmer (it should not be bubbling vigorously). Simmer until the potato is cooked, around 10-15 mins. TIP: The potato is cooked when you can easily slip a knife through.


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


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