Skip to content
Menu
Our Engagement
✕
Engagement
Specialities
Ingredient Category
✕
Asparagus
Artichokes
Sweet Corn
Palm Tree Hearts
Products
Recipes
Our Story
Hearty Tex-Mex Soup
Servings : 4
Clock icon
Total Time : 30 mins
Made With
Original
Ingredients
340g can Green Giant sweet corn
1 small onion
2 cloves garlic
1 tsp mild chilli powder
1 medium sweet potato
1 tbsp sunflower oil
900ml/1½ pints vegetable stock
1 tbsp tomato puree
400g can chopped tomatoes
410 g can red kidney beans
50g/2oz cheddar cheese
2 spring onions
Equipment
1 large saucepan
Hearty and filling, you can imagine this superb soup was eaten by mexican bandits on the run!
Instructions
Peel and finely chop the onion, peel and crush the garlic. Peel the sweet potato and chop into small chunks.
Heat the oil in a large saucepan, add the onion and cook for 3 minutes then stir in the garlic and chilli and cook for 1 minute over a medium heat.
Pour in the stock, add tomato puree, canned tomatoes and sweet potato and bring to simmer. Cover the pan and cook for 10 minutes. Drain the sweet corn and red kidney beans and stir in, cover and simmer for 10 minutes.
To prepare the topping, coarsely grate the cheese, trim the spring onions and slice thinly.
Remove the pan from the heat, season if needed then serve the soup topped with the cheese and spring onions.
Tips
Freshly chopped coriander can be stirred into the soup at the end if you like the taste.
You Might Also Like
Chicken Noodle Soup
Springtime Minestrone Soup
Sweet Potato and Creamed Corn Soup