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

  1. 1

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

  2. 2

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

  3. 3

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

  4. 4

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

  5. 5

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

  6. 6

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

  7. 7

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

  8. 8

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

  9. 9

    Divide the tortilla chips into 4 small bags ready to serve alongside the soup, Top with sprigs of coriander.

  10. 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.

Nutritional Details

Each serving provides
  • Energy 14344kj 3426kcal 171%
  • Fat 21.3g 30%
  • Saturates 3.9g 20%
  • Sugars 16.7g 19%
  • Salt 1.8g 30%

% of the Reference Intakes

Typical values per 100g: Energy 364kj/87kcal

Each serving provides

62.0g carbohydrate 14.0g fibre 17.0g protein

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