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Photo of Mexican bean and tomato soup with tortilla crisps by WW

Mexican bean and tomato soup with tortilla crisps

Total Time
9 hr 30 min
15 min
3 hr 5 min
Toasting tortilla wraps are such a great little trick for making healthy crisp dipping chips. Use them to scoop up the flavoursome beans from this soup.


Dry red kidney beans

50 g

Dry lentils

100 g

Dry haricot beans

50 g

Dried black beans

cup(s), (65g)

Olive oil

1 tbs

Brown onion

1 medium, finely chopped


2 clove(s), crushed

Ground cumin

2 tsp

Ground coriander

2 tsp

Smoked paprika

1 tsp

Canned diced tomatoes

400 g, (1x400g can)

Vegetable stock

2 cup(s), (500ml)

Tabasco sauce

2 tsp

Corn tortilla

160 g, (4x40g)

Fresh coriander

1 cup(s), leaves

Extra light cheddar cheese

50 g, grated


2 tbs


  1. Place four bean mix and black beans in a large bowl and cover with cold water. Cover and set aside overnight to soak. Drain.
  2. Heat oil in a large non-stick frying pan over medium heat. Cook onion, stirring, for 5 minutes or until softened. Add garlic, cumin, ground coriander and paprika and cook, stirring, for 1 minute or until fragrant.
  3. Add beans, tomatoes, stock, Tabasco and 2 cups (500ml) water and bring to the boil. Transfer mixture to a 4.5 litre (18-cup) slow cooker. Cook, covered, on high for 3 hours (or low for 6 hours).
  4. Meanwhile, preheat oven to 220°C or 200°C fan-forced. Cut each tortilla into 6 wedges. Arrange wedges on 2 large baking trays. Bake, turning once, for 10 minutes or until golden and crisp.
  5. Stir fresh coriander into soup. Sprinkle with cheese and jalapeños and serve with tortilla crisps.


TIPS: Cooking time - 3 hours 10 mins (high); 6 hours 10 mins (low)Manchego cheese is a Spanish-style cheese made from sheep’s milk. If unavailable use reduced-fat cheddar cheese.