Mexican Soup

Name: Mexican Soup
Prep time: 5 min
Cook time: 35 min
Total time: 40 min
Yield: 4
Cuisine: mexican

James Wythe

This Mexican Soup is absolutely fantastic! It is a hearty and delicious soup that is super easy to make. The flavours comes from the taco seasoning and this soup is packed with nutritious ingredients, for those plat and fiber points. This is a naturally gluten and dairy free dish. Please note, this recipe requires a food processor or a blender.

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Ingredients

onion 2 (chopped)
garlic cloves 2 (crushed)
mixed chillies 2 (chopped)
black beans 400 g (drained)
tinned sweetcorn 240 g (drained)
vegetable stock cube 1
taco seasoning 1 ½ tbsp
chopped tomatoes 400 g
avocado 1 ½ (chopped)
lime 1 (sliced)
fresh coriander 1 handful (chopped)
plain tortilla wraps 2 (chopped)

Method

Prep the ingredients

Peel and dice the onion. Peel and crush the garlic. Finely chop the chillies.
Make up the vegetable stock cube with 250ml boiling water per serving(1 litre if cooking for 4 people).

Make the soup

Head a dash of oil in a large saucepan over a medium heat. Add the onion and cook, stirring for 5 minutes. Add the garlic and chillies and cook for another minute.
Add the taco seasoning, chopped tomatoes, black beans, and sweetcorn. Bring to a boil and reduce the heat to simmer, simmer for 30 minutes.
While the soup is simmering, prep the toppings - destone and chop the avocado, slice the lime, and chop the coriander.

Make the tortilla chips

Chop the tortillas into thin strips, brush with some oil and air fry for 2-3 minutes on 180°C.

Blend the soup

Take ⅓ of the soup and blend in the food processor or blender until smooth (you can blend it all if you want a completely smooth texture).
Pour back the blended soup into the saucepan and reheat.

Plate Up

Serve the soup with the avocado, lime, and coriander and tortilla chips.

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