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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


  • 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

Energy (kcal)

236kcal

Energy (kJ)

989kJ

Protein (g)

10.6g

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

945kcal

3956kJ

42.6g

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