What are the main ingredients in Mexican Chipotle Soup?

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

What is the nutritional information of Mexican Chipotle Soup?

Calories: 724, Carbs: 113 grams, Fat: grams, Protein: 22.1 grams, Sugar: 29.9 grams, Salt: 1671 grams

How do I prepare Mexican Chipotle 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.

What should be prepared from my kitchen to make Mexican Chipotle Soup?

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

Mexican Chipotle Soup

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.

Mexican Chipotle Soup

with crispy tortilla strips & chipotle chillies in adobo

Hands on Time: 30 - 50 minutes

Overall Time: 45 - 65 minutes

Download the Recipe for 2

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
Tomato Passata
Vegetable Stock
Wheat Flour Tortilla
Wheat Flour Tortillas

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!

Sunflower Seeds - 10g
Onion - 1
Garlic Clove - 1
Chipotle Chillies in Adobo - 10g
NOMU Mexican Spice Blend - 5ml
Sweet Potato - 250g
Tomato Passata - 100ml
Vegetable Stock - 5ml
Sour Cream - 30ml
Fresh Coriander - 3g
Black Beans - 120g
Wheat Flour Tortilla - 1

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!

Sunflower Seeds - 20g
Onion - 1
Garlic Clove - 1
Chipotle Chillies in Adobo - 20g
NOMU Mexican Spice Blend - 10ml
Sweet Potato - 500g
Tomato Passata - 200ml
Vegetable Stock - 10ml
Sour Cream - 60ml
Fresh Coriander - 5g
Black Beans - 240g
Wheat Flour Tortillas - 2

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!

Sunflower Seeds - 30g
Onions - 2
Garlic Cloves - 2
Chipotle Chillies in Adobo - 30g
NOMU Mexican Spice Blend - 15ml
Sweet Potato - 750g
Tomato Passata - 300ml
Vegetable Stock - 15ml
Sour Cream - 90ml
Fresh Coriander - 8g
Black Beans - 360g
Wheat Flour Tortillas - 3

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!