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Organic Mexican & Tortilla Soup

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 1 red onion diced
  • 1 red pepper diced
  • 400 g can chopped tomatoes
  • 1-2 tablespoon chipotle hot sauce
  • 1 Knorr organic vegetable stock 300 ml
  • 100 g frozen sweetcorn
  • 40 g lightly salted tortilla chips

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

76kcal

Energy (kJ)

321kJ

Protein (g)

2.6g

Carbohydrate incl. fibre (g)

15.5g

Carbohydrate excl. fibre (g)

12.2g

Sugar (g)

8.0g

Fibre (g)

3.2g

Fat (g)

1.2g

Saturated fat (g)

0.1g

Unsaturated fat (g)

0.3g

Monounsaturated fat (g)

0.1g

Polyunsaturated fat (g)

0.2g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

322mg

Salt (g)

0.80g

Vitamin A (IU)

996IU

Vitamin C (mg)

42.8mg

Calcium (mg)

42mg

Iron (mg)

1.50mg

Potassium (mg)

405mg

Total

306kcal

1282kJ

10.6g

61.8g

48.8g

32.0g

13.0g

4.8g

0.6g

1.0g

0.3g

0.7g

0.0g

0mg

1289mg

3.22g

3985IU

171.2mg

166mg

6.01mg

1620mg


  • 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.