Mexican bean & tortilla soup
5
Points®
Total time: 40 min • Prep: 5 min • Cook: 35 min • Serves: 4 • Difficulty: Easy
This soup is packed with lots of filling ingredients to keep you going.
Ingredients
WW White Wraps
2 individual
Calorie controlled cooking spray
10 spray(s)
Onion
1 small
Garlic
1 clove(s)
Coriander, Dried
1 teaspoon(s), level
Ground Cumin
1 teaspoon(s), level
Chilli Powder
0.5 teaspoon(s), level
Mixed Beans, cooked
1 can(s), large, drained
Tinned Tomatoes
400 g
Coriander, fresh
4 sprig(s)
Half Fat Crème Frâiche
50 g
Instructions
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.
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