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Mexican Veggie & Tortilla Soup

Organic Mexican & Tortilla Soup

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 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)

44kcal

Energy (kJ)

186kJ

Protein (g)

1.0g

Carbohydrate incl. fibre (g)

8.2g

Carbohydrate excl. fibre (g)

6.8g

Sugar (g)

3.6g

Fibre (g)

1.3g

Fat (g)

0.9g

Saturated fat (g)

0.1g

Unsaturated fat (g)

0.1g

Monounsaturated fat (g)

0.0g

Polyunsaturated fat (g)

0.1g

Trans fat (g)

0.0g

Cholesterol (mg)

0mg

Sodium (mg)

190mg

Salt (g)

0.48g

Vitamin A (IU)

781IU

Vitamin C (mg)

33.6mg

Calcium (mg)

8mg

Iron (mg)

0.20mg

Potassium (mg)

112mg

Total

178kcal

742kJ

4.0g

32.7g

27.3g

14.4g

5.4g

3.7g

0.4g

0.4g

0.2g

0.3g

0.0g

0mg

761mg

1.90g

3125IU

134.4mg

30mg

0.81mg

448mg

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  • 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.
Freezing is a great way to retain the texture, flavour and colour of foods and can help you avoid waste

What and What Not to Freeze