Mexican Tomato Soup
with Crispy Tortilla Strips & Avocado
This flavoursome bowl is our hearty take on a Mexican classic – tortilla soup! The best part of this warming dish is the DIY crispy tortilla strips. Enjoy them as crunchy dippers or submerge them in the soup to soak up all the rich, spiced tomato flavour.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.
Ingredients
1 unit
brown onion
2 clove
garlic
1 tin
red kidney beans
1 sachet
Mexican Fiesta spice blend
1 tin
diced tomatoes
1 cube
vegetable stock
6 unit
mini flour tortillas
(Contains Gluten, Soy, Wheat; May be present: Milk, Soy. )
1 unit
avocado
1 bag
coriander
1 unit
lime
1 packet
Greek-style yoghurt
(Contains Milk;)
1 unit
carrot
Not included in your delivery
olive oil
½ cup
water
Nutritional Values
Utensils
Instructions
Preheat the oven to 200°C/180°C fan-forced. Thinly slice the brown onion. Cut the carrot (unpeeled) 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 large frying pan, heat a drizzle of olive oil over a medium-high heat. Add the onion and carrot and cook, stirring, until softened, 5 minutes. Add the garlic and Mexican Fiesta spice blend and cook until fragrant, 1-2 minutes.
Add the diced 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.
While the soup is simmering, slice the mini flour tortillas into 1cm-wide strips and arrange over an oven tray lined with baking paper. Drizzle with olive oil and season with salt and pepper.Bake until golden and crisp, 6-8 minutes.
TIP: Keep an eye on them. You want them crisp, but not burnt!
Dice the avocado into 2cm chunks. Roughly chop the coriander. Slice the lime into wedges.
TIP: Slice the avocado into cubes while the flesh is still in the skin, then scoop out the flesh with a spoon.
Divide the Mexican tomato soup between bowls. Top with Greek yoghurt, avocado and a good squeeze of lime. Sprinkle with the coriander and serve with a large handful of crispy tortilla strips.