Mexican veggie soup with tortilla chips
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.
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Cooking Time
mins -
Difficulty
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Prep time
mins -
Serves
people
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 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