Spicy Mexican tomato and bean soup

Spicy Mexican tomato and bean soup

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This hearty tomato and bean soup will satisfy any night of the week.

The ingredient of Spicy Mexican tomato and bean soup

  1. 405g pkt Old El Paso Soft Taco Kit
  2. 2 garlic cloves, crushed
  3. 60ml (1/4 cup) olive oil
  4. 45g (1/2 cup) shredded parmesan
  5. 1 red onion, finely chopped
  6. 1 red capsicum, deseeded, chopped
  7. 2 x 400g cans chopped tomatoes
  8. 400g can black beans, rinsed, drained
  9. 300g can corn kernels, drained
  10. 1/2 cup chopped fresh coriander, plus extra, to serve
  11. Sour cream, to serve

The instruction how to make Spicy Mexican tomato and bean soup

  1. Preheat oven to 180u00b0C/160u00b0C fan forced. Line 2 large baking trays with baking paper. Place tortillas in a single layer on prepared trays. Combine garlic and 2 tablespoons oil in a small bowl. Brush each tortilla with garlic oil. Sprinkle tortillas with half the cheese and 1 teaspoon taco spice mix. Bake for 10 minutes. Turn tortillas and brush with remaining garlic oil. Sprinkle with remaining cheese and 1 teaspoon taco spice mix. Bake for a further 10 minutes or until golden and crisp. Set aside to cool.
  2. Meanwhile, heat remaining 1 tablespoon oil in a large heavy-based saucepan over medium heat. Add the onion and cook, stirring, for 5 minutes or until softened. Add the capsicum and cook, stirring, for 2-3 minutes, until softened. Reserve 1 teaspoon taco spice mix and stir the remaining spice mix into the soup.
  3. Add the tomato, taco sauce and 250ml (1 cup) water. Bring to the boil, then reduce heat to low and simmer for 3 minutes. Stir in the beans and simmer, uncovered, for 10-15 minutes, until soup is thickened and reduced slightly. Add the corn and coriander and cook for 1-2 minutes, until corn is heated through.
  4. Divide the soup among serving bowls. Top with sour cream, reserved taco spice mix and extra coriander. Serve with tortilla crisps.

Nutritions of Spicy Mexican tomato and bean soup

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