Mexican veggie and tortilla soup recipe | delicious. magazine

Name: Mexican veggie and tortilla soup recipe | delicious. magazine
Ingredients: Ingredients; Method; Nutrition; 1 red onion, diced; 1 red pepper, diced; 400g can chopped tomatoes; 1-2 tablespoons chipotle hot sauce; 1 Knorr Vegetable Stockpot dissolved in 300ml boiling water (we like Knorr ); 100g frozen sweetcorn; 40g lightly salted tortilla chips; 1 can kidney beans, strained; 30g cheddar cheese, grated and ½ avocado, diced; Heat a little oil in a saucepan and fry onion until soft (1-2 minutes). Add pepper and fry a further 1 minutes.; Stir in tomatoes, chipotle sauce, stock and sweetcorn. Simmer for 12-15 minutes.; Serve in bowls topped with the tortilla chips, and top with cheese and avocado if using.; Recipe continues after advertising adslot-recipe-4

www.deliciousmagazine.co.uk

What if you could have a soup that tasted like nachos? Well now you can. This vegetarian tortilla soup is topped with tortilla chips and ready in a flash.

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Ingredients

Ingredients
Method
Nutrition
1 red onion, diced
1 red pepper, diced
400g can chopped tomatoes
1-2 tablespoons chipotle hot sauce
1 Knorr Vegetable Stockpot dissolved in 300ml boiling water (we like Knorr )
100g frozen sweetcorn
40g lightly salted tortilla chips
1 can kidney beans, strained
30g cheddar cheese, grated and ½ avocado, diced
Heat a little oil in a saucepan and fry onion until soft (1-2 minutes). Add pepper and fry a further 1 minutes.
Stir in tomatoes, chipotle sauce, stock and sweetcorn. Simmer for 12-15 minutes.
Serve in bowls topped with the tortilla chips, and top with cheese and avocado if using.
Recipe continues after advertising adslot-recipe-4