© J Sainsbury plc 2020
Tortilla soup with chipotle, beans and sweetcorn
Delicious and filling, this chunky Mexican-style soup has a fiery, smoky chipotle kick
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Ready in 30 minutes
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Cooking time 20 minutes
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Prep time 10 minutes
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Serves 4
Ingredients
- 1 tbsp vegetable oil
- 50g spring onions, trimmed and sliced
- 2 cloves of garlic, finely chopped
- 1 red chilli, finely chopped
- 1 tsp chipotle flakes
- 780g carton chopped tomatoes
- 410g tin mixed pulses in water, rinsed and drained
- 325g tin sweetcorn in water, drained
- 200g tortilla chips, half of them crushed
- 2 limes, one juiced, one cut into wedges
- 80ml half-fat crème fraîche
Method
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1
Heat the oil in a large deep pan and cook the spring onion over a high heat for 5 minutes, adding in the garlic, chilli and chipotle flakes for the last minute.
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2
Add the tomatoes, mixed pulses, sweetcorn and 600ml water and bring to the boil. Stir in the crushed tortilla chips and cook over a medium heat for 10 minutes.
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3
Squeeze in the juice of 1 lime and season with freshly ground black pepper. Serve in bowls with a spoonful of crème fraîche, the remaining tortilla chips, a wedge of lime and more freshly ground black pepper.
