MEXICAN VEGGIE SOUP WITH TORTILLAS
Try this super-fresh, home made Mexican style vegetarian soup recipe with 3 easy steps. It’s light, quick and packed with flavour.
The perfect light meal and great with some ripe avocado superfood on the side.
MEXICAN VEGETABLE SOUP RECIPE
1 red onion diced
1 red pepper diced
400 gram canned chopped tomatoes
1 tablespoon chipotle chilli sauce
1 Knorr Vegetable Stock Pot dissolved in 300 ml boiling water
100 g frozen sweetcorn
40 g lightly salted tortilla chips
1 tin of kidney beans, strained
1 Heat a little oil in a saucepan and fry onion until soft (1-2 minutes). Add pepper and fry a further 1 minutes.
2 Stir in tomatoes, Chipotle sauce, stock and sweetcorn. Simmer for 12-15 minutes.
3 Serve in bowls topped with the tortilla chips, and top with cheese and avocado if used.
Tip. Pour some freshly squeezed lime juice over the avocado to stop is discolouring. It also makes it taste better!
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