Photo of Mexican bean & tortilla soup by WW

Mexican bean & tortilla soup

3 - 4
PersonalPoints™ per serving
Total Time
40 min
5 min
35 min
This soup is packed with lots of filling ingredients to keep you going.


WW White Wraps

2 individual

Calorie controlled cooking spray

10 spray(s)


1 small, finely chopped


1 clove(s), crushed

Coriander, Dried

1 teaspoons, level

Ground Cumin

1 teaspoons, level

Chilli Powder

½ teaspoons, level

Mixed Beans, cooked

1 can(s), large, drained, 420g can, drained

Tinned Tomatoes

400 g

Coriander, fresh

4 sprig(s), handful

Half Fat Crème Frâiche

50 g


  1. Preheat the grill to high.
  2. Slice the tortillas into nacho chips and grill for 3–4 minutes or until crisp. Set aside.
  3. Mist a pan with the cooking spray and fry the onions for 5 minutes. Add the garlic and spices and fry, stirring, for 1 minute. Stir in the beans, chopped tomatoes and 2 cans of water. Bring to the boil, then reduce the heat and simmer for 20 minutes.
  4. Season and stir in the coriander leaves. Ladle into bowls. Divide the tortilla strips between the bowls and serve with 1 tsp creme fraiche each.