Mexican Fiesta Veggie Soup

Name: Mexican Fiesta Veggie Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tablespoon oil; 1 red onion, diced; 1 red capsicum deseeded, diced; 1 litre hot water; 1 pot Continental Stock Pot Sensations Vegetable Stock Pot; 400 g can diced tomatoes; 1 sachet Continental Recipe Base Chilli Con Carne; 2 x 400 g cans red kidney beans; 1 cup frozen corn kernels or canned corn kernels; 1 avocado, chopped; 1 lime, juiced; freshly ground black pepper, to taste; tortilla chips or corn chips, to serve; coriander leaves, to garnish

Vegetarian

A flavourful Mexican inspired soup that will delight the whole family.

20 Mins

Cooking Time
easy

Difficulty
10 Mins

Prep Time
4 People

Serves

1 tablespoon oil
1 red onion, diced
1 red capsicum deseeded, diced
1 litre hot water
1 pot Continental Stock Pot Sensations Vegetable Stock Pot
400 g can diced tomatoes
1 sachet Continental Recipe Base Chilli Con Carne
2 x 400 g cans red kidney beans
1 cup frozen corn kernels or canned corn kernels
1 avocado, chopped
1 lime, juiced
freshly ground black pepper, to taste
tortilla chips or corn chips, to serve
coriander leaves, to garnish

Heat oil in a large saucepan over medium heat. Add onion and cook, stirring occasionally, for 5 minutes until softened. Add capsicum and cook for a further 2 minutes.
Pour in stock, then stir in tomatoes, recipe base, beans and corn. Bring to the boil. Reduce heat to medium low and simmer uncovered for 10 minutes, stirring occasionally.
Meanwhile place avocado in a bowl. Pour over lime juice. Season to taste with black pepper then toss to coat.
Divide soup among serving bowls and top with avocado, freshly cracked black pepper, tortilla chips and some coriander leaves.