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Souped-up Mexican tortilla bowl

Serves: 4
Prep: 15
Cook: 25

    Mexican soup with tortilla chips and toppings ­– a zesty bowlful of delicious superfood.



    • 1 tbs oil
    • 2 cloves garlic, crushed
    • 1 medium onion, chopped
    • 1 red capsicum, seeded and chopped
    • 1 tsp cumin seeds
    • ¼ tsp chilli flakes (optional)
    • 2 cobs corn, kernels removed
    • 425g can diced tomatoes
    • 400g can black beans, drained and rinsed
    • 1L reduced-salt vegetable stock
    • 2 tbs tomato paste

    Tortilla chips

    • 4 small multigrain tortillas
    • 2 tsp oil
    • ¼ tsp paprika



    1. Heat oil in a large pan and saute garlic, onion and capsicum.
    2. Stir through spices and saute for 1 minute.
    3. Add remaining ingredients and bring mixture to the boil. Reduce heat, cover and simmer for 15 minutes.
    4. Serve with tortilla chips, lime and shallots.

    Tortilla chips

    1. Brush both sides of tortillas with oil.
    2. Stack tortillas and cut into wedges or strips.
    3. Separate and arrange evenly on baking tray and sprinkle with paprika.
    4. Bake in a moderate oven, 180°C, for 5 minutes or until crisp and golden.


    • Take care baking the tortillas as they brown very quickly.

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