Quick Mexican Soup

  Prep Time: 15mins
  Cook Time: 20mins
  Serves: 4


  • 1 large brown onion, chopped
  • 2 carrots, diced
  • 1 celery stalk, diced
  • 1 red capsicum, diced
  • 3 cloves garlic, crushed
  • 1tbsp ground cumin
  • 2tsp smoked paprika
  • 1tbsp vegeta
  • ½ red chilli, deseeded and finely chopped
  • 2 tins chopped tomatoes
  • 1 tin red kidney beans, drained & rinsed
  • 1 cup cabbage, shredded
  • 2 avocados, diced
  • 2 limes
  • ½ bunch coriander
  • 3 tortillas
  • Natural unsweetened coconut yoghurt
  • Olive oil
  • Salt and pepper


Step 1

Preheat oven to 180°C

Step 2

In a large saucepan over medium heat add oil, chopped onion, garlic, carrot, capsicum and celery and cook for 3-4 mins. Add chilli and spices and cook for 1 min.

Step 3

Add tinned tomatoes, 1 tin full of water, kidney beans and shredded cabbage and let simmer for 15-20mins.

Step 4

Meanwhile, in a small bowl combine diced avocado, finely diced coriander and juice of half a lime gentle stir to combine. Juice other half of the lemon into soup.

Step 5

Line a large baking tray with baking paper and cut tortillas into large strips. Place on tray and spray or brush with oil and season with salt and pepper. Bake for 5-10 mins until lightly golden and crispy.

Step 6

To serve, ladle soup into bowls and top with a spoon of yoghurt, avocado mix, lime wedge and some tortilla crisps.