Mexican bean and tomato soupReviewed by our expert panel
(at time of publication)
- 2 cups vegetable stock
- 400g can Mexican-style tomatoes
- 390g can kidney beans or four-bean mix, drained
- 4 tortillas
- 4 tablespoons grated reduced-fat cheese
- 2 tablespoons chopped fresh coriandercilantroX
1 Combine stock, tomatoes, and half the beans in a pot. Bring to the boil, then lower heat and simmer gently for 10-15 minutes.
2 Cool slightly, then purée. Add remaining beans.
3 Sprinkle tortillas with cheese. Grill for 3-5 minutes in oven until cheese is melted and tortillas are crisp. Remove from oven. Cool. Cut in triangles.
4 Add coriander to soup. Place tortilla triangles alongside or in soup dish. Add a dollop of reduced-fat sour cream if you prefer.
Nutrition Info (per serve)
Total fat 9g
–Saturated fat 3g
Dietary fibre 5g
© Healthy Life media Limited. All rights reserved. Reproduction without written permission prohibited.
This site complies with the HONcode standard for trustworthy health information