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Mexican soup bowl

Mexican soup bowl

Mexican soup bowl


 2 tbsp olive oil
1 onion, chopped

2 carrots, chopped

1 long stalk celery, chopped

2 cloves garlic, crushed

2 t dried chilli flakes

1 T smoked paprika

1 T ground cumin

1 x 400 g can Woolworths Italian whole cherry tomatoes

2 red peppers, roasted and chopped

500 ml of vegetable stock

1 tin WW red kidney beans

1 tin WW whole corn kernels


in a saucepan, heat the olive oil and saute the onion, carrots, celery, garlic and dried chilli. Season with smoked paprika and cumin and allow to cook for a minute. Add the tin of chopped tomatoes, roasted red pepper and half of the vegetable stock. Season with salt and pepper and simmer for a few minutes, then blend until smooth. Add more vegetable stock if the soup is too thick.

Stir in the kidney beans and whole corn kernels and allow to cook for a few minutes for the flavours to combine.


For the nacho croutons
3 tortilla wraps

2 tbsp olive oil

1 tsp cumin

1 tsp coriander

1 tsp paprika

salt and pepper

100g Grated cheddar cheese


Cut the tortilla wraps into wedges to form triangles (nachos). Combine the rest of the ingredients into a bowl and toss the nacho croutons. Fry them off till crispy or bake them in an oven. Once they are fried or baked and still hot, spread them over a baking tray and scatter over the grated cheese so it melts onto the nacho croutons. Serve on the side with the soup.


For the spiced chickpea salsa
1 T olive oil

1 tin WW chickpea’s, drained

2 tsp smoked paprika

1 tsp cumin

1 tsp coriander

1 red chilli, finely chopped

half red onion, finely chopped

1 whole tomato, peeled and finely cubed

handful fresh coriander, chopped


In a saucepan, heat the olive oil and add in the chickpeas with the spices. Cook until the chickpeas start to brown a little and season with salt and pepper. Combine in a bowl with the rest of the ingredients and mix together. Serve dollops on top of the soup


For the chunky avo guac
1 avo

1 lemon

salt and pepper

Fresh coriander

Cut the avo into cubes. Squeeze over the juice of the lemon and season with salt and pepper. Add some freshly chopped coriander and scatter over the top of the soup.


Mexican soup bowl



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