Mexican Style Soup with Tortilla Chips

by - https://thebatchlady.com/r/4488/

Bringing the flavours of Mexico to you at work! Perfect winter warmer. In partnership with Sainsbury’s Price Lock campaign.

Prep Time
Cook Time
Total Time
Difficulty
Intermediate
Cuisine
Mexican
Servings
4

Nutrition (per serving)

Calories
581kcal
Fat
21.6g
Sat. Fat
3.9g
Carbs
82.7g
Sugars
12.9g
Fibre
15.5g
Protein
20.1g
Salt
1,230mg
Ingredients
Serves

Ingredients

  • Olive oil
    1 tbsp
  • Onion (peeled & diced)
    2
  • Chorizo (peeled & diced)
    80 g
  • Red pepper (seeds removed & diced)
    1
  • Green pepper (seeds removed & diced)
    1
  • Chilli powder
    1 tsp
  • Cumin
    1 tsp
  • Smoked paprika
    1 tsp
  • Chopped tomatoes
    2 tins
  • Vegetable stock
    480 ml (2 cups)
  • Kidney beans (drained & washed through)
    1 tin
  • Sweetcorn
    160 g
  • Tortilla chips
    200 g

Method

  1. Add 1 tablespoon of olive oil to a large saucepan and place on a medium heat.

  2. Next add your diced onion, chopped garlic and diced chorizo. Cook for 2-3 minutes.

  3. Next add in your diced red and green pepper along with the chilli powder, cumin and smoked paprika. Give everything a good stir.

  4. Now add in your tins of chopped tomatoes and your made up vegetable stock.

  5. Bring to the boil and then reduce the heat and leave to cool for around 20 minutes.

  6. After 20 minutes add in your drained kidney beans and sweetcorn and leave to cook for a further 8-10 minutes.

  7. Once all vegetables are soft, remove the soup from the heat. Season with salt and pepper to taste.

  8. Portion up into 4, leave to cool and then place in the fridge ready for lunch.

  9. Divide the tortilla chips into 4 small bags ready to serve alongside the soup.

  10. 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.

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