One-Pot Mexican Kidney Bean & Veggie Soup
with 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 black bean and veggie delight in a soup? It won’t disappoint, in fact it may be the new way to eat beans, veggies and cheese.
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
Ingredients
2 clove
garlic
1 packet
Soffritto Mix
1 tin
sweetcorn
1 tin
red kidney beans
1 sachet
vegetable stock powder
1 packet
Corn Chips
(May be present Milk, Sesame, Soy. )
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; )
Nutrition Values
Utensils
Instructions
• Drain the sweetcorn. • In a large saucepan, heat a drizzle of olive oil over medium-high heat. • Cook soffritto mix and sweetcorn, until tender, 6-7 minutes.
• 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.
• 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.
• Divide Mexican kidney bean and veggie soup between bowls. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!