eCook Meal
Strandveld’s Mexican Soup
with crispy tortilla strips & chipotle chillies in adobo
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.
Serving guide
Choose your portion size.
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, add the Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the Garlic, the chipotles (to taste), the NOMU spice blend, and the sweet potato chunks. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the tomato passata, the stock, and 300ml [600ml]|#7DA0D7 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 coriander. Loosen with a splash of water and season.
BEAN THERE, DONE THAT
When the sauce has reduced, add the beans and cook until warmed through, 2-3 minutes. Add a sweetener (to taste) and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortilla/s in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry 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!
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, add the Onion and fry until soft, 4-5 minutes (shifting occasionally). Add the Garlic, the chipotles (to taste), the NOMU spice blend, and the sweet potato chunks. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the tomato passata, the stock, and 300ml [600ml]|#7DA0D7 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 coriander. Loosen with a splash of water and season.
BEAN THERE, DONE THAT
When the sauce has reduced, add the beans and cook until warmed through, 2-3 minutes. Add a sweetener (to taste) and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortilla/s in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry 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!
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, add the Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the Garlic, the chipotles (to taste), the NOMU spice blend, and the sweet potato chunks. Fry until fragrant, 3-4 minutes (shifting occasionally). Add the tomato passata, the stock, and 900ml [1,2L]|#7DA0D7 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 coriander. Loosen with a splash of water and season.
BEAN THERE, DONE THAT
When the sauce has reduced, add the beans and cook until warmed through, 3-4 minutes. Add a sweetener (to taste) and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortillas in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry 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
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, add the Onion and fry until soft, 5-6 minutes (shifting occasionally). Add the Garlic, the chipotles (to taste), the NOMU spice blend, and the sweet potato chunks. Fry until fragrant, 3-4 minutes (shifting occasionally). Add the tomato passata, the stock, and 900ml [1,2L]|#7DA0D7 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 coriander. Loosen with a splash of water and season.
BEAN THERE, DONE THAT
When the sauce has reduced, add the beans and cook until warmed through, 3-4 minutes. Add a sweetener (to taste) and seasoning.
TOTALLY SOLD ON TORTILLAS
Cut the flour tortillas in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry 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 - 40g
Onions - 2
Garlic Cloves - 2
Chipotle Chillies in Adobo - 40g
NOMU Mexican Spice Blend - 20ml
Sweet Potato - 1kg
Tomato Passata - 400ml
Vegetable Stock - 20ml
Sour Cream - 125ml
Fresh Coriander - 10g
Black Beans - 480g
Wheat Flour Tortillas - 4
Budget
What this meal costs at Woolies.
Estimated Woolies cost
R138.09
for 4 servings · R34.52 per serving
Pro-rated from each product's pack size. Effectively used; not the full pack price.
-
Onions needs 2Cheese and Onion Rings and Balls Maize Snack 25 g R6.99 · whole pack (size can't be divided)R6.99
-
Sweet Potato needs 1 kgMedium Potatoes 2 kg 2 kg at R44.99 · 50% of packR22.50
-
Sour Cream needs 125 mlSour Cream 250 ml 250 ml at R38.99 · 50% of packR19.50
-
Black Beans needs 480 gBlack Beans 500 g 500 g at R57.99 · 96% of packR55.67
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Fresh Coriander needs 10 gFree Range Smoked Paprika & Coriander Deboned Chicken Avg 1 kg 1 kg at R164.99 · 1% of packR1.65
-
Sunflower Seeds needs 40 gSunflower Seeds 250 g 250 g at R44.99 · 16% of packR7.20
-
Garlic Cloves needs 2Baby Potatoes with Garlic & Herb Butter 350 g R22.99 · whole pack (size can't be divided)R22.99
-
Vegetable Stock needs 20 mlFresh Liquid Vegetable Stock 500 ml 500 ml at R39.99 · 4% of packR1.60
Not in the Woolies basket — source these elsewhere:
- NOMU Mexican Spice Blend
- Wheat Flour Tortillas
- Tomato Passata
- Chipotle Chillies in Adobo
Shopping
Matching Woolies ingredients.
Woolies Products in this dish
Frequently Asked Questions
What is the preparation time for Strandveld’s Mexican Soup?
The preparation time for Strandveld’s Mexican Soup with crispy tortilla strips & chipotle chillies in adobo is between 30 and 50 minutes.
What is the total time required to make Strandveld’s Mexican Soup with crispy tortilla strips & chipotle chillies in adobo?
The total time required to make Strandveld’s Mexican Soup with crispy tortilla strips & chipotle chillies in adobo is between 45 and 65 minutes.
How many servings does Strandveld’s Mexican Soup provide?
4 servings
What are the main ingredients in Strandveld’s Mexican Soup?
Black Beans, Chipotle Chilli in Adobo, Fresh Coriander, Garlic, NOMU Mexican Spice Blend, Onion, Sour Cream, Sunflower Seeds, Sweet Potato, Tomato Passata, Vegetable Stock, Wheat Flour Tortilla
What is the nutritional information of Strandveld’s Mexican Soup?
Calories: 725, Carbs: 113 grams, Fat: grams, Protein: 22.1 grams, Sugar: 30 grams, Salt: 1671 grams
How do I prepare Strandveld’s Mexican Soup?
BEAN THERE, DONE THAT: When the sauce has reduced, add the beans and cook until warmed through, 2-3 minutes. Add a sweetener (to taste) and seasoning. CREAMY & HERBY: In a small bowl, combine the sour cream and ½ the 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. TOTALLY SOLD ON TORTILLAS: Cut the flour tortilla/s in half and cut the halves into strips. Coat in oil and seasoning. Place a pan over medium heat. When hot, add the strips and fry 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! FLAVOURSOME FLAVOURS: Return the pot to medium heat with a drizzle of oil. When hot, add the onion and fry until soft, 4-5 minutes (shifting occasionally). Add the garlic, the chipotles (to taste), the NOMU spice blend, and the sweet potato chunks. Fry until fragrant, 2-3 minutes (shifting occasionally). Add the tomato passata, the stock, and 300ml [600ml]|#7DA0D7 of boiling water. Reduce the heat and simmer until reduced by half and the sweet potato is cooked through, 12-15 minutes.
What should be prepared from my kitchen to make Strandveld’s Mexican Soup?
Black Beans, Chipotle Chilli in Adobo, Fresh Coriander, Garlic, NOMU Mexican Spice Blend, Onion, Sour Cream, Sunflower Seeds, Sweet Potato, Tomato Passata, Vegetable Stock, Wheat Flour Tortilla
How many calories does Strandveld’s Mexican Soup have?
725 calories
How much fat content does Strandveld’s Mexican Soup have?
grams