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RECIPES

Mexican Bean & Corn Soup

servings
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Ingredients

3 Tbsp. Olive oil
1 Leek, halved, washed, thinly sliced
2 Brown onions, diced
2 Garlic cloves, crushed
1 tsp. Smoked paprika
3 tsp. Ground cumin
1 tsp. Dried chilli flakes
600g Potatoes, skin left on, 1cm x 1cm diced
1 tsp. Dried oregano
200mL Avocado, mashed
200g Corn chips, broken

Instructions

Preparation Steps
  • Heat oil in a medium sized saucepan on medium-high heat. Sauté leek, onions and garlic, for 5 minutes or until onions are soft.

  • Add paprika, cumin and chilli flakes and cook for 2 minutes.

  • Add potato, oregano, beans and soup, bring to the boil, lower heat and simmer for 30 minutes or until potatoes are tender.

  • Add tomato sauce, corn and avocado then stir and cook for 5 minutes.

  • Serve with broken corn chips in each bowl topped with soup, and garnish with more avocado and some chopped coriander.

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