Chipotle Mexican Soup

Name: Chipotle Mexican Soup
Prep time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Black Beans; Chipotle Chillies in Adobo; Fresh Coriander; Garlic Clove; Garlic Cloves; NOMU Mexican Spice Blend; Onion; Onions; Sour Cream; Sunflower Seeds; Sweet Potato Chunks; Tomato Passata; Vegetable Stock; Wheat Flour Tortilla; Wheat Flour Tortillas

This recipe makes warming Spanish flavours sing with notes of rich black beans, hearty sweet potato, golden toasted seeds & spicy chipotle chillies, which are all swimming in a satisfying, creamy tomato base. Sided with crispy tortilla strips to scoop up every last drop.

Chipotle Mexican Soup

with crispy tortilla strips & chipotle chillies in adobo

4.8

41 reviews

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

Ingredients:

From your kitchen:

Oil (cooking, olive or coconut)
Salt & Pepper
Water
Sugar/Sweetener/Honey
Paper Towel

Serves 1

THE SUNNY SEED UP
Boil the kettle. Place a pot over medium heat with the Sunflower Seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
FLAVOURSOME FLAVOURS
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the chopped chipotle chillies (to taste), the NOMU spice blend, and the sweet potato pieces. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the Tomato Passata, the stock, and 300ml of boiling water. Reduce the heat and simmer until reduced by half and the sweet potato is cooked through, 12-15 minutes.
CREAMY & HERBY
In a small bowl, combine the Sour Cream and ½ the chopped coriander. Loosen with a splash of water and season.
BEAN THERE, DONE THAT
When the sauce has reduced, add the drained beans and cook until warmed through, 2-3 minutes. Add a sweetener (to taste) and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortilla in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, fry the strips until crispy, 1-2 minutes per side. Drain on paper towel.
WARM & CRISPY DINNER
Bowl up the soup, dollop over the coriander cream, and sprinkle over the toasted Sunflower Seeds. Serve the crispy tortillas on the side for dunking and garnish with the remaining coriander. Well done, Chef!

Download the Recipe

Serves 2

THE SUNNY SEED UP
Boil the kettle. Place a pot over medium heat with the Sunflower Seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
FLAVOURSOME FLAVOURS
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the chopped chipotle chillies (to taste), the NOMU spice blend, and the sweet potato pieces. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the Tomato Passata, the stock, and 600ml of boiling water. Reduce the heat and simmer until reduced by half and the sweet potato is cooked through, 12-15 minutes.
CREAMY & HERBY
In a small bowl, combine the Sour Cream and ½ the chopped coriander. Loosen with a splash of water and season.
BEAN THERE, DONE THAT
When the sauce has reduced, add the drained beans and cook until warmed through, 2-3 minutes. Add a sweetener (to taste) and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortilla in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, fry the strips until crispy, 1-2 minutes per side. Drain on paper towel.
WARM & CRISPY DINNER
Bowl up the soup, dollop over the coriander cream, and sprinkle over the toasted Sunflower Seeds. Serve the crispy tortillas on the side for dunking and garnish with the remaining coriander. Well done, Chef!

Download the Recipe

Serves 3

THE SUNNY SEED UP
Boil the kettle. Place a pot over medium heat with the Sunflower Seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
FLAVOURSOME FLAVOURS
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic, the chopped chipotle chillies (to taste), the NOMU spice blend, and the sweet potato pieces. Fry until fragrant, 3-4 minutes (shifting occasionally). Add the Tomato Passata, the stock, and 900ml of boiling water. Reduce the heat and simmer until reduced by half and the sweet potato is cooked through, 15-20 minutes.
CREAMY & HERBY
In a small bowl, combine the Sour Cream and ½ the chopped coriander. Loosen with a splash of water and season.
BEAN THERE, DONE THAT
When the sauce has reduced, add the drained beans and cook until warmed through, 3-4 minutes. Add a sweetener (to taste) and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortilla in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, fry the strips until crispy, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel.
WARM & CRISPY DINNER
Bowl up the soup, dollop over the coriander cream, and sprinkle over the toasted Sunflower Seeds. Serve the crispy tortillas on the side for dunking and garnish with the remaining coriander. Well done, Chef!

Download the Recipe

Serves 4

THE SUNNY SEED UP
Boil the kettle. Place a pot over medium heat with the Sunflower Seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside.
FLAVOURSOME FLAVOURS
Return the pot to medium heat with a drizzle of oil. When hot, fry the diced Onion until soft, 5-6 minutes (shifting occasionally). Add the grated garlic, the chopped chipotle chillies (to taste), the NOMU spice blend, and the sweet potato pieces. Fry until fragrant, 3-4 minutes (shifting occasionally). Add the Tomato Passata, the stock, and 1.2L of boiling water. Reduce the heat and simmer until reduced by half and the sweet potato is cooked through, 15-20 minutes.
CREAMY & HERBY
In a small bowl, combine the Sour Cream and ½ the chopped coriander. Loosen with a splash of water and season.
BEAN THERE, DONE THAT
When the sauce has reduced, add the drained beans and cook until warmed through, 3-4 minutes. Add a sweetener (to taste) and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortilla in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, fry the strips until crispy, 1-2 minutes per side. You may need to do this step in batches. Drain on paper towel.
WARM & CRISPY DINNER
Bowl up the soup, dollop over the coriander cream, and sprinkle over the toasted Sunflower Seeds. Serve the crispy tortillas on the side for dunking and garnish with the remaining coriander. Well done, Chef!

Download the Recipe

Frequently Asked Questions

What is the preparation time for Chipotle Mexican Soup?

The preparation time for Chipotle Mexican Soup with crispy tortilla strips & chipotle chillies in adobo is between 30 and 50 minutes.

What is the total time required to make Chipotle Mexican Soup with crispy tortilla strips & chipotle chillies in adobo?

The total time required to make Chipotle Mexican Soup with crispy tortilla strips & chipotle chillies in adobo is between 45 and 65 minutes.

How many servings does Chipotle Mexican Soup provide?

4 servings

What are the main ingredients in Chipotle Mexican Soup?

Black Beans, Chipotle Chillies in Adobo, Fresh Coriander, Garlic Clove, Garlic Cloves, NOMU Mexican Spice Blend, Onion, Onions, Sour Cream, Sunflower Seeds, Sweet Potato Chunks, Tomato Passata, Vegetable Stock, Wheat Flour Tortilla, Wheat Flour Tortillas

What is the nutritional information of Chipotle Mexican Soup?

Calories: 690, Carbs: 107 grams, Fat: grams, Protein: 21.4 grams, Sugar: 26.7 grams, Salt: 1659 grams

How do I prepare Chipotle Mexican Soup?

WARM & CRISPY DINNER: Bowl up the soup, dollop over the coriander cream, and sprinkle over the toasted sunflower seeds. Serve the crispy tortillas on the side for dunking and garnish with the remaining coriander. Well done, Chef! FLAVOURSOME FLAVOURS: Return the pot to medium heat with a drizzle of oil. When hot, fry the diced onion until soft, 4-5 minutes (shifting occasionally). Add the grated garlic, the chopped chipotle chillies (to taste), the NOMU spice blend, and the sweet potato pieces. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the tomato passata, the stock, and 600ml of boiling water. Reduce the heat and simmer until reduced by half and the sweet potato is cooked through, 12-15 minutes. CREAMY & HERBY: In a small bowl, combine the sour cream and ½ the chopped coriander. Loosen with a splash of water and season. THE SUNNY SEED UP: Boil the kettle. Place a pot over medium heat with the sunflower seeds. Toast until golden brown, 2-3 minutes (shifting occasionally). Remove from the pot and set aside. BEAN THERE, DONE THAT: When the sauce has reduced, add the drained beans and cook until warmed through, 2-3 minutes. Add a sweetener (to taste) and seasoning. TOTALLY SOLD ON TORTILLAS: Cut the flour tortilla in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, fry the strips until crispy, 1-2 minutes per side. Drain on paper towel.