Creamy Nacho Soup

Name: Creamy Nacho Soup with Sour Cream and Cheddar Cheese
Total time: 40 min
Yield: 2, 3 or 4 people
Ingredients: 1 Piece of White onion; 2 Piece of Garlic cloves; 1 Piece of Green pepper; 1 Piece of Yellow pepper; 145 Grams of Sweet corn kernels; 1 Tbsp of Vegetable oil; 1 Tsp of Salt; 30 Grams of Tomato paste; 10 Grams of Fajita seasoning; 2 Grams of Chipotle powder; 2 Grams of Smoked paprika powder; 2 Grams of Cumin powder; 400 Grams of Chopped tomatoes; 10 ML of Agave syrup; 450 ML of Water; 1 Piece of Vegetable stock cube; 120 Grams of Nachos; 2 Grams of Dried oregano; 60 Grams of Grated cheddar; 60 Grams of Sour cream; 15 Grams of Fresh coriander; 1 Piece of Lime

with Sour Cream and Cheddar Cheese

Tortilla soup is a traditional Mexican soup made using fried tortillas, submerged in a broth of tomato, garlic and onion.

Cals 595 · Prot 15 · Carbs 86 · Fat 25

Low Carb

40 min

Creamy Nacho Soup with Sour Cream and Cheddar Cheese

Tortilla soup is a traditional Mexican soup made using fried tortillas, submerged in a broth of tomato, garlic and onion.

Cals 595 · Prot 15 · Carbs 86 · Fat 25

Low Carb

Ingredients

Soup

White onion

1 Piece

Garlic cloves

2 Piece

Green pepper

1 Piece

Yellow pepper

1 Piece

Sweet corn kernels

145 Grams

Vegetable oil

1 Tbsp

Salt

0.5 Tsp

Tomato paste

30 Grams

Fajita seasoning

10 Grams

Chipotle powder

2 Grams

Smoked paprika powder

2 Grams

Cumin powder

2 Grams

Chopped tomatoes

400 Grams

Agave syrup

10 ML

Water

450 ML

Vegetable stock cube 15*

1 Piece

Nachos

120 Grams

Dried oregano

2 Grams

Garnish

Grated cheddar 4*

60 Grams

Sour cream 4*

60 Grams

Fresh coriander

15 Grams

Lime

1 Piece

Allergens

*15 Celery, *4 Milk

Due to production methods, we cannot guarantee our products are completely free from any allergen such as Peanuts, Tree Nuts, Sesame Seeds, Milk, Egg, Fish, Crustaceans, Molluscs, Soya, Wheat, Gluten, Lupin, Mustard, Sulphur dioxide and Celery.

Nutritional information

Per Serving*
Energy (kJ/kcal)	2489 / 595
Fats (g)	24.7
of which saturated (g)	6.1
Carbohydrates (g)	86
of which sugars (g)	27.1
Fibers (g)	12.4
Proteins (g)	15.2
Salt (g)	1.7

*The nutritional information only applies to ingredients supplied by Hello Chef. The cooking process and additional ingredients added at home will affect total values.

Before you start

Please wash your hands and rinse all fresh fruits and vegetables prior to cooking.

Instructions

1 Prep

Peel and roughly chop the onion and garlic. Chop the peppers into small chunks. Drain the corn.

2 Fry pepper

Heat a pot over a medium high-heat with a drizzle of oil. Once hot, add the peppers with a pinch of salt and fry for 4 min or until starting to soften. Transfer to a plate, reserve the pot.

3 Start soup

Return the pot to a medium heat, with a drizzle of oil. Once hot, add the onions and fry for 5 min, stirring occasionally. Add the garlic, tomato paste, fajita seasoning (spicy!), chipotle powder (spicy!) smoked paprika and cumin powder. Cook for 1 min.

4 Simmer

Add the chopped tomatoes, agave, measured water, stock cube, oregano, and half of the nachos. Simmer for 5 min. Transfer the soup to a food processor and blend until smooth. Return the soup to the pot and add the peppers and corn. Simmer for 2 min further. Add a splash of water if too thick - this is your soup.

5 Serve

Serve the soup in deep bowls. Finish with a squeeze of lime juice. Top with the cheddar cheese, a dollop of sour cream, the remaining nachos and a sprinkling of fresh coriander leaves.

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