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Mexican veggie soup with tortilla chips

This spicy soup recipe with Chipotle, sweetcorn and red peppers is a Mexican favourite – for extra indulgence, serve with grated cheese.
  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves

    people

  • 1 red onion diced
  • 1 red pepper diced
  • 400 gram canned chopped tomatoes
  • 1 tablespoon chipotle chilli sauce
  • 1 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

NUTRITIONAL INFORMATION

 

Amount per serving

Protein (g)

10.6g

Energy (kJ)

989kJ

Energy (kcal)

236kcal

Carbohydrate incl. fibre (g)

34.1g

Carbohydrate excl. fibre (g)

24.3g

Sugar (g)

8.1g

Fibre (g)

9.8g

Fat (g)

7.6g

Saturated fat (g)

2.5g

Unsaturated fat (g)

3.8g

Total

42.6g

3956kJ

945kcal

136.3g

97.0g

32.6g

39.3g

30.6g

10.1g

15.1g