One-Pot Mexican Bacon & Kidney Bean Soup
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One-Pot Mexican Bacon & Kidney Bean Soup

One-Pot Mexican Bacon & Kidney Bean Soup

with Veggies, Cheddar Cheese & Corn Chips

This flavour combo is a beloved companion to many dishes like enchiladas, nachos and tacos. In the colder weather though, why not try this tomato kidney bean, bacon and veggie delight in a soup? It won’t disappoint, in fact it may be the new way to eat beans, veggies and cheese.

Tags:
Easy Prep
Allergens:
Milk

The quantities provided above are averages only.

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time15 minutes
Cooking Time
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 tin

sweetcorn

1 tin

red kidney beans

1 packet

diced bacon

1 sachet

vegetable stock powder

1 packet

Corn Chips

(May be present Milk, Sesame, Soy. )

1 packet

Soffritto Mix

1 sachet

Mexican Fiesta spice blend

1 tin

chopped tomatoes

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

Not included in your delivery

1

olive oil

1.25 cup

water

2 tsp

brown sugar

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)3841 kJ
Fat47.7 g
of which saturates16.5 g
Carbohydrate77.8 g
of which sugars17.9 g
Protein37.1 g
Sodium2414 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan

Cooking Steps

1
1

• Drain the sweetcorn. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook diced bacon, soffritto mix and sweetcorn, breaking up bacon with a spoon, until tender, 6-7 minutes.

2
2

• Meanwhile, finely chop garlic. Drain red kidney beans. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and red kidney beans to the pan and cook until fragrant, 1-2 minutes.

3
3

• Stir in chopped tomatoes, vegetable stock powder, the water and brown sugar until combined. Bring to the boil, then reduce heat to medium. • Simmer until slightly reduced, 2-3 minutes. • Remove saucepan from heat, then stir in the butter. Season to taste with salt and pepper.

4
4

• Divide Mexican kidney bean and veggie soup between bowls. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!