Mexican Veggie and Tortilla Soup

Introduction

If you’ve ever dreamed of tasting a bowl of nachos without the mess of chips, cheese‑dripping over the edge of the plate, you’re in for a treat. Mexican Veggie and Tortilla Soup delivers that bold, comforting flavor profile in a warm, spoon‑friendly form that’s perfect for a quick weeknight dinner or a relaxed weekend lunch. Designed for beginner‑to‑intermediate home cooks, this soup is easy to assemble, requires just a handful of pantry staples, and comes together in under 30 minutes total (15 minutes hands‑on, 15 minutes simmering). Whether you’re a seasoned cocktail enthusiast looking to pair a drink with a hearty soup, or a culinary newcomer eager to explore vibrant Mexican cuisine, this recipe offers a delicious, approachable entry point.

Meal Profile

• Title: Mexican Veggie and Tortilla Soup
• Difficulty: Easy
• Portion: Serves 4
• Time: Hands‑on time 15 min, simmering time 15 min
• Description: What if you could have a soup that tasted like nachos? Well now you can. Full of vibrant Mexican flavours, this vegetarian soup is topped with tortilla chips and ready in a flash.

This soup balances smoky heat from chipotle hot sauce, the sweet pop of corn, and the earthy depth of kidney beans, all anchored by a bright tomato base. The finishing touches—crunchy tortilla chips, sharp cheddar, and creamy avocado—add texture and richness, turning a simple pot of broth into a multi‑dimensional experience. The recipe is vegetarian, but you can easily add shredded chicken or chorizo for a non‑vegetarian twist.

Ingredient Highlight

Below is the complete ingredient list, broken down with brief notes on why each component matters and optional swaps you might consider:

• 1 red onion, diced – Adds a sweet, aromatic foundation; you can substitute yellow onion if preferred.
• 1 red pepper, diced – Contributes a subtle sweetness and vibrant colour; a green or orange bell pepper works just as well.
• 400 g can chopped tomatoes – Provides the acidic backbone of the broth; fire‑roasted tomatoes add extra smoky depth.
• 1–2 tablespoons chipotle hot sauce – Delivers the signature smoky heat reminiscent of nachos; adjust to taste.
• 1 Knorr Vegetable Stockpot dissolved in 300 ml boiling water – Gives the soup body and umami; homemade vegetable stock is a great upgrade.
• 100 g frozen sweetcorn – Adds a pop of sweetness and texture; fresh corn kernels are a seasonal alternative.
• 40 g lightly salted tortilla chips – Crushed on top for crunch; use baked chips for a lighter option.
• 1 can kidney beans, strained – Supplies protein and a hearty bite; black beans work nicely too.
• 30 g cheddar cheese, grated – Offers sharp, melty richness; a Mexican blend or cotija can be used.
• ½ avocado, diced – Adds creamy coolness that balances the heat; optional but highly recommended.

All ingredients are readily available at most supermarkets, and the list is designed to keep the pantry footprint small while still delivering bold flavour.

Step‑By‑Step Instructions

Follow these numbered steps for a smooth cooking experience. Each step pulls directly from the original method array, re‑phrased for clarity:

1. Sauté the aromatics – Heat a little oil in a saucepan over medium heat. Add the diced red onion and fry until soft, about 1–2 minutes. Toss in the diced red pepper and continue frying for another minute, allowing the pepper to soften while retaining a slight crunch.
2. Build the broth – Stir in the canned chopped tomatoes, chipotle hot sauce, the dissolved vegetable stock, and the frozen sweetcorn. Bring the mixture to a gentle simmer and let it cook for 12–15 minutes, allowing the flavours to meld and the corn to heat through.
3. Finish and serve – Ladle the soup into bowls. Sprinkle each serving with the lightly salted tortilla chips, then top with grated cheddar cheese and diced avocado if using. Serve immediately while hot and enjoy the contrast of textures.

Serving Suggestions & Variations

Pairing with Drinks

Given the target audience of cocktail enthusiasts, consider pairing this soup with a smoky mezcal‑based cocktail—for example, a Mezcal Margarita with a pinch of smoked sea salt on the rim. The smoky notes echo the chipotle, while the citrus brightness cuts through the richness of the cheese and avocado.

Side Dishes

• Crispy Cornbread – A slightly sweet, buttery cornbread balances the heat.
• Simple Green Salad – Toss mixed greens with lime vinaigrette to add freshness.

Ingredient Tweaks

• Protein Boost – Add a cup of cooked shredded chicken, chorizo, or tofu for extra protein.
• Spice Level – Increase chipotle hot sauce to 2 tablespoons or add a minced jalapeño for extra kick.
• Herbaceous Finish – Sprinkle fresh cilantro or a squeeze of lime juice just before serving for a bright, herbaceous lift.

Dietary Adjustments

• Gluten‑Free – Ensure the tortilla chips are certified gluten‑free.
• Vegan – Omit the cheddar cheese or replace it with a plant‑based alternative; use a vegan stock cube.

Conclusion

Mexican Veggie and Tortilla Soup proves that a satisfying, restaurant‑quality dish doesn’t have to be complicated. With just 15 minutes of prep, a short simmer, and a handful of pantry staples, you can serve a bowl that tastes like a plate of loaded nachos—minus the mess. Its flexible nature invites customization, whether you’re adding protein, swapping veggies, or pairing it with a smoky cocktail. Give this soup a try, and let the bold Mexican flavours transport you to a sunny patio, spoon in hand, ready for the next sip of your favorite cocktail.

Happy cooking, and cheers to delicious, approachable meals!

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