Mexican Style Soup with Tortilla Chips
Bringing the flavours of Mexico to you at work! Perfect winter warmer. In partnership with Sainsbury’s Price Lock campaign.
Nutrition (per serving)
Ingredients
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Olive oil1 tbsp
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Onion (peeled & diced)2
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Chorizo (peeled & diced)80 g
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Red pepper (seeds removed & diced)1
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Green pepper (seeds removed & diced)1
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Chilli powder1 tsp
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Cumin1 tsp
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Smoked paprika1 tsp
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Chopped tomatoes2 tins
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Vegetable stock480 ml (2 cups)
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Kidney beans (drained & washed through)1 tin
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Sweetcorn160 g
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Tortilla chips200 g
Method
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Add 1 tablespoon of olive oil to a large saucepan and place on a medium heat.
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Next add your diced onion, chopped garlic and diced chorizo. Cook for 2-3 minutes.
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Next add in your diced red and green pepper along with the chilli powder, cumin and smoked paprika. Give everything a good stir.
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Now add in your tins of chopped tomatoes and your made up vegetable stock.
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Bring to the boil and then reduce the heat and leave to cool for around 20 minutes.
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After 20 minutes add in your drained kidney beans and sweetcorn and leave to cook for a further 8-10 minutes.
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Once all vegetables are soft, remove the soup from the heat. Season with salt and pepper to taste.
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Portion up into 4, leave to cool and then place in the fridge ready for lunch.
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Divide the tortilla chips into 4 small bags ready to serve alongside the soup.
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To reheat
Place the soup in a Tupperware in the microwave for 2-3 minutes until piping hot. Alternatively reheat in saucepan on the hob. Serve alongside the tortilla chips.
Cumin isn’t in the ingredients list – is it 1/2 tsp? Thanks
Can I freeze this?
yes this is freezable! x
Just whats needed in the cold weather, I will halve the chilli powder next time, bit too spicy for me