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.
Cooking time: 40 min
Cals 705 · Prot 22 · Carbs 93 · Fat 33
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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
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
450 ML
Vegetable stock cube
1 Piece
120 Grams
Dried oregano
2 Grams


Grated cheddar
60 Grams
Sour cream
60 Grams
Fresh coriander
15 Grams
1 Piece


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 garlictomato pastefajita seasoning (spicy!), chipotle powder (spicy!) smoked paprika and cumin powder. Cook for 1 min.
4 Simmer
Add the chopped tomatoes, agavemeasured 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. 
Tips for fussy eaters
Sensitive to heat? Go easy on the chipotle powder.
Pro tip
This one reheats well the next day.

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