15 Minute Mexican Tortilla Soup


I can’t force the sun to shine but I can always bring some heat to the kitchen. Mexican dishes are definitely hot on my list of favourite foods – from burritos to tacos and everything else in between.

It’s fusion food at it’s finest, a whole bunch of flavours, textures and colour smashed together – sending your taste buds into a frenzy. So, get ready to ignite your taste buds with this quick and easy dish and let the spice brigade liven up your meal time.

Serves :4



  • 1 can chopped tomatoes
  • 1 can black beans
  • 1/2 an onion
  • 3 large garlic cloves
  • A cup of fresh coriander
  • 3 cups/750ml of chicken or vegetable stock (allow one stock cube)
  • 1 teaspoon cumin powder
  • 1 – 2 red chilies
  • 1/2 teaspoon of cayenne pepper
  • 1 teaspoon of smoked/regular paprika
  • 1 tablespoon of olive oil
  • 1/2 a cup of sweet corn (optional)
  • Some tortilla chips for crunch  (I picked up some tasty organic one’s in my local health food store – see below)
  • salt and black pepper




  1. Finely chop the onion and garlic and roughly chop the fresh coriander
  2. Heat the olive oil and add all the dry spices including the chili.
  3. Next, add the onion, garlic and 3/4 of the coriander and sauté for 5 minutes.
  4. Add the whole can of tomatoes, drained beans and drained corn.
  5. Pour in the stock and cook for about 10 minutes. Taste and add some salt and pepper if needed.



To serve: Add some crushed tortilla chips and some of the fresh coriander to each bowl.

*You may also want to add some other extras like sour cream, grated cheese or avocado slices.



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