© J Sainsbury plc 2020
Mexican Style Soup with Tortilla Chips
Bringing the flavours of Mexico to you for lunch! Perfect winter warmer.
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Ready in 45 minutes
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Cooking time 35 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tablespoon olive oil
- 2 onions, peeled and diced
- 2 garlic cloves, peeled and finely chopped
- 80g chorizo, peeled and diced
- 1 red pepper, seeds removed and diced
- 1 green pepper, seeds removed and diced
- 1 teaspoon chilli powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 2 400g tins chopped tomatoes
- 480ml vegetable stock
- 1 tin kidney beans, drained and washed through
- 160g 1/2 a can 325g sweetcorn, drained
- 1 200g pack Just Snax Tortilla Chips
- 2-3 sprigs of coriander - to serve
Method
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1
Add 1 tablespoon of olive oil to a large saucepan and place on a medium heat
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2
Next add your diced onion, chopped garlic and diced chorizo. Cook for 2-3 minutes
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3
Next add in your diced red and green pepper along with the chilli powder, cumin and smoked paprika. Give everything a good sti
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4
Now add in your tins of chopped tomatoes and your made up vegetable stock
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5
Bring to the boil and then reduce the heat and leave to cool for around 20 minutes
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6
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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7
Once all vegetables are soft, remove the soup from the heat. Season with salt and pepper to taste
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8
Portion up into 4, leave to cool and then place in the fridge ready for lunch
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9
Divide the tortilla chips into 4 small bags ready to serve alongside the soup, Top with sprigs of coriander.
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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.
