Tired of the same old recipes? We hear you! Looking for something delicious and nutritious, but on a budget? Look no further! This fully loaded tortilla soup recipe comes straight from the pages of ‘Spice Up Your Beans Zine’, a cookbook dedicated to helping people create amazing meals without breaking the bank.
This soup is perfect for when you’re craving something hearty and satisfying. And the best part? It’s all about the toppings! You can customize it to your heart’s content, making it a fun activity for the whole family. Get the kids or grandkids involved and let everyone add their favorite toppings.
Here’s what you’ll need to make this flavor-packed soup:
Ingredients:
* 2 tablespoons vegetable oil
* 1 onion, diced
* 1 red pepper, deseeded and diced
* 1 green pepper, deseeded and diced
* 2 garlic cloves, minced
* 2 teaspoons Tex-Mex seasoning blend
* 1 can (14.5 ounces) chopped tomatoes
* 1 jar (19.5 ounces) kidney beans with their stock (or one can, drained)
* 150g frozen sweetcorn (or fresh kernels if in season)
* 500ml vegetable or chicken stock
* Salt and pepper to taste
Toppings (get creative!):
* Plain tortilla chips
* Avocado slices
* Grated cheese
* Pickled or fresh jalapenos
* Diced red onion
* Chopped coriander
* Lime wedges for squeezing
Instructions:
1. Warm a large pot over medium heat and add the oil.
2. Add the onions and cook until they become translucent and start to smell slightly sweet (about 5-7 minutes).
3. Add the peppers and cook, stirring regularly, for 10 minutes, until softened.
4. Add the garlic and cook for 2-3 minutes, until the raw smell disappears.
5. Stir in the tomatoes, beans and their stock (or the beans plus extra stock if using canned beans), sweetcorn, and stock.
6. Bring to a simmer and let it bubble gently for 15-20 minutes until you have a rich, thick soup.
7. Taste and season with salt and pepper to your liking.
To Serve:
Ladle the soup into bowls and let everyone add their favorite toppings. Enjoy!
