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.
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red kidney beans
Mexican Fiesta spice blend
vegetable stock powder
mini flour tortillas(ContainsGluten)
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.