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Summer corn tortilla soup
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1 tbsp garlic infused oil
1 bunch salad onions, finely chopped, greenest parts kept separate
2 sweetcorn cobs, kernels stripped
2 tsp Santa Maria Latin American Kitchen Original Fajita Medium seasoning
225g pack Pome Dei Moro Tomatoes, finely chopped
500ml Cooks’ Ingredients Vegetable Stock
2 corn and wheat tortillas
400g can black beans, drained and rinsed
1 ripe avocado, chopped, to serve
1 lime, in wedges, to serve
1. Heat the oven to 200°C, gas mark 6. Heat 2½ tsp oil in a saucepan, then add the white and pale green salad onions and corn and cook for 2-3 minutes. Stir in the fajita mix and sizzle for 1 minute more before adding the tomatoes and stock. Boil then simmer for 5 minutes.
2. Meanwhile, brush the tortillas with ½ tsp oil, then cut into thin strips. Spread over a baking tray and bake for 8 minutes.
3. Stir the beans into the soup then simmer for 2 minutes till hot throughout. Season and ladle the soup into 4 bowls. Serve with the tortilla strips, avocado, lime and remaining salad onions.
Cook’s tip For a one-pot chicken meal, fry Waitrose British Chicken Spicy Fajita Breast Strips (until cooked through), then add the corn and follow as above.
Typical values per serving:
2 of your 5 a day/high in fibre/ low in saturated fat/source of protein
This recipe was first published in June 2018.