Mexican food is muy delicioso, but not always the healthiest! This hot bowl has all the Mexican flavours you’ll love, so you can fiesta without the guilt! (And that’s all the Spanish words I know, so I’ll stop now).
Cooking time: 30min
1 Tbsp avo oil
1 medium onion, diced
2 cloves garlic
1 yellow pepper, chopped into chunks
4 baby marrows, sliced
1/2 tsp cumin
1/2 tsp origanum
1/2 tsp chilli flakes (add more if you like it muy caliente)
2 tins chopped tomato
Salt and pepper
2 cups vegetable/chicken stock (made with hot water)
1-2 cups extra plain, hot water (to thin out your soup if you prefer)
1 tin red kidney beans, rinsed well
1 tin sweet corn, rinsed well
1 packet plain nachos
Bit of grated cheese for garnish
Heat oil in a large pot. Add diced onion and crushed cloves of garlic. Sauté for 5min.
Add chopped yellow pepper, baby marrow, cumin, origanum and chilli flakes. Sauté for another 5 min or until onion is translucent.
Add 2 tins of tomato and 2 cups and bring to a simmer for about 10min, stirring every now and then. Add salt and pepper to taste.
In the mean time, slice your avo (about 1/4 avo per person eating), grate cheese (just enough for a sprinkle on top) and have your nachos ready.
Add the tinned beans and sweet corn and allow the pot to keep simmering just until these are heated through. If you find your soup is too thick, add some more hot water. I prefer to have mine as a thicker broth.
Scoop the Mexican soup into bowls, add avo, sprinkle with cheese and place 4-6 nachos on top. Add salt and pepper and serve immediately. Enjoy!