Tortilla Soup
Shannon
Don't be afraid to load on the spices to give this soup an even heavier Mexican flavor!
People: 1
35 min

Ingredients

0.5
Avocado
50 grams
Black Beans
0.75
Carrot
40 grams
Corn
1 tsp
Ground Coriander
0.75 tbsp
Lime
1 tbsp
Olive Oil
0.25 tbsp
Smoked Paprika
210 ml
Stock
0.5
Tomatoes
1 tbsp
Tomato Paste
20 grams
Tortilla Chips

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Prep

  1. Wash and cut your tomatoes so that they all have a similar size and shape.
  2. Slice your avocado as you like. Try to ensure all pieces are roughly the same size.
  3. Finely chop your carrot.
  4. Cut and squeeze your lime so you can use the juice later.

Heating Steps

  1. Heat olive oil in a pot, add Carrot and Corn coriander and smoked paprika and fry for 10 minutes.Finally, add Black Beans and Tomatoes and fry for 5 more minutes.
  2. Add tomato paste and mix.
  3. Add your vegetable stock to the pot and simmer for about 15 minutes or until all vegetables are tender. Add salt and pepper to taste.

Finishing Touches

  1. Add lime and mix.
  2. Add Avocado and Tortilla Chips on top.