Mexican veggie and tortilla soup

Published: 2 Feb 18
Updated: 18 Mar 24

Test kitchen approved

What if you could have a soup that tasted like nachos? Well now you can. Full of vibrant Mexican flavours, this vegetarian soup is topped with tortilla chips and ready in a flash.

Serves 4
Hands-on time 15 min, simmering time 15 min

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Ingredients

1 red onion, diced
1 red pepper, diced
400g can chopped tomatoes
1-2 tablespoons chipotle hot sauce
1 Knorr Vegetable Stockpot dissolved in 300ml boiling water (we like Knorr)
100g frozen sweetcorn
40g lightly salted tortilla chips
1 can kidney beans, strained

To serve, optional

30g cheddar cheese, grated and ½ avocado, diced

Method

Heat a little oil in a saucepan and fry onion until soft (1-2 minutes). Add pepper and fry a further 1 minutes.
Stir in tomatoes, chipotle sauce, stock and sweetcorn. Simmer for 12-15 minutes.
Serve in bowls topped with the tortilla chips, and top with cheese and avocado if using.

Recipe from Knorr.

Recipe from Online only Issue

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