Mexican Vegetarian Tortilla Soup

Prep time: 15 minutes

Cooking time: 20 minutes

Total time: 35 minutes


  • 1 Spanish onion
  • 1 red capscium
  • 1 tbsp of olive oil
  • 400g of canned tomatoes
  • 2 tsp of chipotle powder
  • 500ml of boiling water
  • 1 vegetable stock cube
  • 400g of kidney beans
  • 200g of corn
  • 1 handful of tortilla chips
  • 1 handful of mozzarella cheese
  • 1 avocado
  • 2 radishes
  • Fresh parsley
  • 1/4 lime


  1. Dice the onion into cubes and chop the capscium into 2cm pieces.
  2. Heat the oil in a pot and fry the onion and capsicum for two minutes.
  3. Add the tomatoes, chipotle, water, vegetable stock, kidney beans and corn into the pot and simmer for 15 minutes.
  4. Squeeze the lime over the avocado.
  5. Dice the avocado into cubes, thinly slice the radish and roughly chop the parsley.
  6. Serve the soup in a bowl, then garnish with tortilla chips, avocado, radish, parsley and cheese.

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