HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Tomato Soup
Mexican Tomato Soup

Mexican Tomato Soup

with Crispy Tortilla Strips

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This flavoursome bowl is our hearty take on a Mexican classic – tortilla soup! The best part of this winter warmer is the DIY chips. Enjoy the moreish baked tortillas as a crisp topping, or submerge them in the soup to soak up all the rich, spiced tomato flavour.


Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time30 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 unit

brown onion

1 unit


2 clove


1 tin

red kidney beans

1 sachet

Mexican Fiesta spice blend

1 tin

chopped tomatoes

1 cube

vegetable stock powder

6 unit

mini flour tortillas


1 tin


1 bunch

spring onion

1 unit


1 packet

Greek-style yoghurt


Not included in your delivery

olive oil

½ cup


Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)0 kJ
Energy (kJ)3170 kJ
Fat20 g
of which saturates3.5 g
Carbohydrate101 g
of which sugars23.2 g
Dietary Fibre0 g
Protein29 g
Cholesterol0 mg
Sodium2240 mg
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Medium Pan
Instructionsarrow up iconarrow up icon
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Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Cut the courgette into 1cm pieces. Finely chop the garlic (or use a garlic press). Drain and rinse the red kidney beans.


SPICY! Add 1/2 the spice blend if you are sensitive to heat! In a medium saucepan, heat a drizzle of olive oil over a medium-high heat. Add the onion and courgette and cook, stirring, until softened, 5 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes.


Add the chopped tomatoes and water to the pan and crumble in the vegetable stock (1 cube for 2 people / 2 cubes for 4 people). Add the red kidney beans and simmer, uncovered, until reduced and thickened, 10 minutes. Season to taste with salt and pepper. TIP: Seasoning is key in this dish, so taste, season with salt and pepper and taste again. TIP: Add a splash of water if the soup is too thick.


While the soup is simmering, slice the mini flour tortillas into 1cm-thick strips and arrange over an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper. Transfer to the oven and bake until golden and crisp, 6-8 minutes.


Drain the sweetcorn. Heat a medium frying pan over a high heat. Add the corn kernels and cook until lightly browned, 4-5 minutes. TIP: Cover the pan with a lid if the kernels are jumping out. Thinly slice the spring onion. Slice the lime into wedges.


Divide the Mexican tomato soup between bowls. Top with Greek yoghurt, charred corn and a good squeeze of lime. Sprinkle with the spring onion and serve with crispy tortilla strips.