Mexican veggie and tortilla soup
- Published: 2 Feb 18
- Updated: 18 Mar 24
What if you could have a soup that tasted like nachos? Well now you can. Full of vibrant Mexican flavours, this vegetarian soup is topped with tortilla chips and ready in a flash.
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Ingredients
- 1 red onion, diced
- 1 red pepper, diced
- 400g can chopped tomatoes
- 1-2 tablespoons chipotle hot sauce
- 1 Knorr Vegetable Stockpot dissolved in 300ml boiling water (we like Knorr)
- 100g frozen sweetcorn
- 40g lightly salted tortilla chips
- 1 can kidney beans, strained
To serve, optional
- 30g cheddar cheese, grated and ½ avocado, diced
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Method
- Heat a little oil in a saucepan and fry onion until soft (1-2 minutes). Add pepper and fry a further 1 minutes.
- Stir in tomatoes, chipotle sauce, stock and sweetcorn. Simmer for 12-15 minutes.
- Serve in bowls topped with the tortilla chips, and top with cheese and avocado if using.
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Recipe from Knorr.
- Recipe from Online only Issue
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