Eat well. Live well.
Print hero

Souped-up Mexican tortilla bowl

Serves: 4
Prep: 15
Cook: 25

    Mexican soup with tortilla chips and toppings ­– a zesty bowlful of delicious superfood.

    Ingredients

    Soup

    • 1 tbs oil
    • 2 cloves garlic, crushed
    • 1 medium onion, chopped
    • 1 red capsicum, seeded and chopped
    • 1 tsp cumin seeds
    • ¼ tsp chilli flakes (optional)
    • 2 cobs corn, kernels removed
    • 425g can diced tomatoes
    • 400g can black beans, drained and rinsed
    • 1L reduced-salt vegetable stock
    • 2 tbs tomato paste

    Tortilla chips

    • 4 small multigrain tortillas
    • 2 tsp oil
    • ¼ tsp paprika

    Method

    1. Step 1

      Heat oil in a large pan and saute garlic, onion and capsicum.

    2. Step 2

      Stir through spices and saute for 1 minute.

    3. Step 3

      Add remaining ingredients and bring mixture to the boil. Reduce heat, cover and simmer for 15 minutes.

    4. Step 4

      Serve with tortilla chips, lime and shallots.

    5. Step 5

      To make the tortilla chips, brush both sides of tortillas with oil.

    6. Step 6

      Stack tortillas and cut into wedges or strips.

    7. Step 7

      Separate and arrange evenly on baking tray and sprinkle with paprika.

    8. Step 8

      Bake in a moderate oven (180°C) for 5 minutes or until crisp and golden.

    Tips

    • Take care baking the tortillas as they brown very quickly.

    Find a recipe

    Looking for more?

    All recipes A to Z
    Popular searches:

      Featured recipes

      Cocoa and roasted hazelnut bliss balls

      Cocoa and roasted hazelnut bliss balls

      Avocado dip

      Avocado dip

      2000's Y2K wake-up shake

      2000's Y2K wake-up shake