Log in to your account

Not a member yet?

Subscribe now
Expert advice & dietitian-approved recipes
Subscribe

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Recipe Image

Advertisement

Mexican bean and tomato soup

  • Time to make: 20 mins
  • Serving: 4 people
Ratings: 4.8
Ingredients

Ingredients

  • 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 coriander
  • Always check food labels for allergens or trace warnings before buying your ingredients.
    Ingredients

    Instructions

    (Stops screen from sleeping)

    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.

    Leave a comment

    Advertisement

    More recipes

    Nutrition advice you can trust

    At healthyfood.com, we make healthy living easier with trusted, evidence-based nutrition advice and inspiring, nutritionist-approved recipes. All content is created by qualified experts and reviewed by accredited dietitians.

    Every recipe meets strict nutrition standards aligned with the Australian and New Zealand Dietary Guidelines.

    Discover the healthiest supermarket foods, chosen by our dietitians.

    View the winning products
    Shopping list saved to go to meal plans