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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

Monounsaturated fat (g)

3.0g

Polyunsaturated fat (g)

0.8g

Trans fat (g)

0.0g

Cholesterol (mg)

8mg

Sodium (mg)

971mg

Salt (g)

2.43g

Vitamin A (IU)

1032IU

Vitamin C (mg)

47.1mg

Calcium (mg)

133mg

Iron (mg)

2.66mg

Potassium (mg)

685mg

Total

42.6g

3956kJ

945kcal

136.3g

97.0g

32.6g

39.3g

30.6g

10.1g

15.1g

12.0g

3.1g

0.0g

31mg

3883mg

9.72g

4129IU

188.2mg

531mg

10.64mg

2739mg


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