Spicy Mexican Tomato And Bean Soup
This hearty tomato and bean soup will satisfy any night of the week.
The ingredient of Spicy Mexican Tomato And Bean Soup
- 405g pkt old el paso soft taco kit
- 2 garlic cloves crushed
- 60ml 1 4 cup olive oil
- 45g 1 2 cup shredded parmesan
- 1 red onion finely chopped
- 1 red capsicum deseeded chopped
- 2 x 400g cans chopped tomatoes
- 400g can black beans rinsed drained
- 300g can corn kernels drained
- 1 2 cup chopped fresh coriander plus extra to serve
- sour cream to serve
The Instruction of spicy mexican tomato and bean soup
- preheat oven to 180u00b0c 160u00b0c fan forced line 2 large baking trays with baking paper place tortillas in a single layer on prepared trays combine garlic and 2 tablespoons oil in a small bowl brush each tortilla with garlic oil sprinkle tortillas with half the cheese and 1 teaspoon taco spice mix bake for 10 minutes turn tortillas and brush with remaining garlic oil sprinkle with remaining cheese and 1 teaspoon taco spice mix bake for a further 10 minutes or until golden and crisp set aside to cool
- meanwhile heat remaining 1 tablespoon oil in a large heavy based saucepan over medium heat add the onion and cook stirring for 5 minutes or until softened add the capsicum and cook stirring for 2 3 minutes until softened reserve 1 teaspoon taco spice mix and stir the remaining spice mix into the soup
- add the tomato taco sauce and 250ml 1 cup water bring to the boil then reduce heat to low and simmer for 3 minutes stir in the beans and simmer uncovered for 10 15 minutes until soup is thickened and reduced slightly add the corn and coriander and cook for 1 2 minutes until corn is heated through
- divide the soup among serving bowls top with sour cream reserved taco spice mix and extra coriander serve with tortilla crisps
Nutritions of Spicy Mexican Tomato And Bean Soup
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