with Cheddar Cheese & Corn Chips
This flavour combo is a beloved companion to many dishes like enchiladas, nachos and tacos. In the colder weather though, why not try this tomato black bean and veggie delight in a soup? It won’t disappoint, in fact it may be the new way to eat beans, veggies and cheese.
Allergens
Utensils
Tags
Olive oil
1
Garlic
2 clove
Soffritto Mix
1 packet
Sweetcorn
1 tin
Red kidney beans
1 tin
Vegetable stock powder
1 sachet
Water
1.25 cup
Brown sugar
2 tsp
Butter
20 g
Corn Chips
1 packet
Mexican Fiesta spice blend
1 sachet
Chopped tomatoes
1 tin
Shredded Cheddar Cheese
1 packet
• Drain the sweetcorn. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix and sweetcorn, until tender, 6-7 minutes.
• Meanwhile, finely chop garlic. Drain red kidney beans. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and red kidney beans to the pan and cook until fragrant, 1-2 minutes.
• Stir in chopped tomatoes, vegetable stock powder, the water and brown sugar until combined. Bring to the boil, then reduce heat to medium. • Simmer until slightly reduced, 2-3 minutes. • Remove saucepan from heat, then stir in the butter. Season to taste with salt and pepper.
• Divide Mexican kidney bean and veggie soup between bowls. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!
3256
kJ
Energy (kJ)
35.5
g
Fat
12.1
g
of which saturates
77.8
g
Carbohydrate
17.8
g
of which sugars
29.2
g
Protein
2015
mg
Sodium
