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Taco Soup with Smashed Tortilla

  • Simple
  • 0:30 m
  • 18 ingredients

Craving a bowl of comfort with a Mexican twist? We've turned your favourite taco flavours into a cozy plant-based soup! It's everything you adore about tacos, transformed into a warm, comforting soup! Packed with beans, tomatoes and green chilis, and topped with smashed tortilla its a hearty and flavoursome soup that doesn't miss a beat.

Serves: 4

Ingredients

For the Soup

  • 1 onion
  • 1 red pepper
  • 2 large garlic cloves
  • handful of coriander
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 3 tbsp tomato purée
  • 1 tsp chipotle paste
  • 1 400g tin of cannellini beans
  • 1 400g tin of black beans
  • 1 400g tin of good quality tomatoes
  • 1 vegetable stock cube
  • Salt and pepper
  • ½ lime

For the Smashed Tortilla

  • 4 tortilla wraps
  • ½ tbsp olive oil

To Serve

  • sliced avocado
  • coconut yoghurt
  • coriander leaves

Before you start

Microplane or garlic crush | Medium saucepan | Kettle boiled | Line a large baking tray | Immersion blender

Step 1

Prepare the ingredients

  • Peel and roughly chop the onion
  • Deseed and roughly chop the pepper
  • Peel and crush the garlic
  • Pick the coriander leaves from the stems. Finely chop the stems and reserve the leaves for later

Ingredients

  • 1 onion
  • 1 red pepper
  • 2 large garlic cloves
  • handful of coriander

Step 2

For the soup

  • Heat the olive oil in the saucepan over medium heat. Once hot, add the onions and pepper with a big pinch of salt and saute for 7-10 minutes until the onion is translucent and the pepper is soft. Add the garlic and saute for a further minute until fragrant. Next, add the cumin, paprika, coriander, tomato puree and chipotle paste and fry for a moment to release the delicious flavour
  • Drain and rinse the beans and add them to the pot along with the tinned tomatoes, vegetable stock cube and 500ml boiling water. Stir well and bring the soup to a simmer over medium heat. Simmer for 15 minutes

Ingredients

  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp ground coriander
  • 3 tbsp tomato purée
  • 1 tsp chipotle paste
  • 1 400g tin of cannellini beans
  • 1 400g tin of black beans
  • 1 400g tin of good quality tomatoes
  • 1 vegetable stock cube
  • Salt and pepper

Step 3

Meanwhile, make the smashed tortillas

  • Preheat the oven to 180*C setting
  • Rub the olive oil on the tortillas and bake in the oven for 10-12 minutes. The tortillas should be golden brown at this point
  • Remove from the oven and break the tortillas into shards

Ingredients

  • 4 tortilla wraps
  • ½ tbsp olive oil

Step 4

Finish and serve

  • Using the immersion blender, pulse the soup a couple of times to slightly blend
  • Squeeze the lime juice. Taste and season with salt and pepper
  • Divide the soup between bowls. Garnish with the crispy tortillas, slices of avocado, yoghurt and fresh coriander

Ingredients

  • ½ lime
  • sliced avocado
  • coconut yoghurt
  • coriander leaves