Mexican Style Soup with Tortilla Chips

AuthorThe Batch Lady

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

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Yields1 Serving
Prep Time10 minsCook Time25 minsTotal Time35 mins
 1 tablespoon olive oil
 2 onionspeeled and diced
 2 garlic clovesminced
 80 grams chorizopeeled and diced
 1 red pepperseeds removed and diced
 1 green pepperseeds removed and diced
 1 teaspoon chilli powder
 1 teaspoon cumin
 1 teaspoon smoked paprika
 2 tins chopped tomatoes
 480 millilitres vegetable stock
 1 tin kidney beansdrained and washed through
 160 grams sweetcorndrained
 200 grams tortilla chips
1

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.

2

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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Ingredients

 1 tablespoon olive oil
 2 onionspeeled and diced
 2 garlic clovesminced
 80 grams chorizopeeled and diced
 1 red pepperseeds removed and diced
 1 green pepperseeds removed and diced
 1 teaspoon chilli powder
 1 teaspoon cumin
 1 teaspoon smoked paprika
 2 tins chopped tomatoes
 480 millilitres vegetable stock
 1 tin kidney beansdrained and washed through
 160 grams sweetcorndrained
 200 grams tortilla chips

Directions

1

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.

2

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.

Mexican Style Soup with Tortilla Chips

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