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Prep Time
30 min
Cuisine
Mexican
Our delicious chipotle-spiced Mexican soup has a whopping four of your 5-a-day. Top it with cool sour cream and crunchy tortilla. It's souper!
Prep Time
30 min
Cuisine
Mexican
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!
Percentages are based on an adult's daily intake
Typical Values | per 100g | per serving |
---|---|---|
Energy | 517 kJ 124 kcal |
3111 kJ 743 kcal |
Fat of which saturates |
4.6 g 2.4 g |
27.8 g 14.5 g |
Carbohydrate of which sugars |
15.3 g 3.9 g |
92 g 23.2 g |
Fibre | 1.6 g | 9.6 g |
Protein | 4.2 g | 25.5 g |
Salt | 0.36 g | 2.15 g |
In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.
Preheat the oven to 200°C/ 180°C (fan)/ 400°F/ Gas 6
Peel and finely dice the red onion[s]
Heat a large, wide-based pot (preferably non-stick) with a drizzle of olive oil over a medium heat
Once hot, add the diced onion with a pinch of salt and cook for 4-5 min or until starting to soften
Meanwhile, boil a kettle
Top, tail and dice the courgette[s]
Deseed the red pepper[s] (scrape the seeds and pith out with a teaspoon) and dice
Peel and finely chop (or grate) the garlic
Once the onion has softened, increase the heat to medium-high and add the diced courgette, red pepper, smoked paprika, cumin seeds, cayenne pepper (can't handle the heat? Go easy!) and chopped garlic with a pinch of salt
Give everything a good mix up and cook for 6-7 min further or until the vegetables have started to soften
Whilst the vegetables are softening, dissolve the chipotle paste and a pinch of sugar in 550ml [1L] boiled water – this is your spicy stock
Brush the tortillas lightly with olive oil
Chop the tortillas into triangle shapes (layer them up to speed up the process!)
Add the tortilla triangles to a baking tray (you may need two trays!) with a pinch of salt
Give everything a good mix up and put the tray in the oven for 6-8 min or until golden and crisp – these are your tortilla chips
Drain and rinse the black beans
Add the black beans, tomato frito and spicy stock to the pot and cook for 6-8 min or until the soup has thickened slightly – this is your warming Mexican soup
While the soup is cooking, grate the cheddar cheese
Chop the coriander finely, including the stalks
Serve the warming Mexican soup in bowls and dollop over the sour cream
Garnish with the grated cheddar and chopped coriander
Serve the tortilla chips to the side, ready for dipping
Enjoy!