Quick Mexican Tomato-Tortilla Soup

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Quick Mexican Tomato-Tortilla Soup

Quick Mexican Tomato-Tortilla Soup

Serves 4 – 6

15 ml sunflower oil
1 onion, chopped
3 ml dried chilli flakes
5 ml paprika
3 ml ground cumin
1 x 800 g tin chopped tomatoes 250 ml red lentils

1 x 400 g tin red beans, drained
1 litre chicken or vegetable stock
15 ml fresh basil, chopped
Salt and freshly-ground black pepper, to taste 2 tortilla wraps, cut into thin strips

30 ml olive oil Sea salt, to taste

  1. Heat the oil in a large saucepan over a medium-heat; lightly sauté the onion until translucent.
  2. Add the chilli, paprika, cumin, tomatoes, lentils, beans and stock, bring to simmering point, then reduce the heat, and simmer for 20 minutes, until the lentils are soft.
  3. Add chopped basil for the last 5 minutes of cooking time.
  4. Blend soup with a plunge blender or in a food processor fitted with the double-knife stainless-steel blade. Process until smooth.
  5. Season to taste.
  6. Fold wraps into quarters; cut into fine strips with a pair of scissors. Toss strips in olive oil and sea salt and bake at 180oC/160oC fan/Gas mark 4 for 15 minutes. Do this while the soup is cooking.
  7. Serve soup with the crisped tortilla strips.


  • Serve soup with a blob of basil pesto.
  • Use smoked paprika in place of normal paprika.
  • For a meatier flavour, add in 125 g finely chopped bacon, in step 1.Tip:

• Divide the soup into 2 portions. Freeze the remainder for use another day.

Margaret Hirsch
Margaret Hirsch
Hirsch COO runs South Africa’s top independence appliance company that specialises in all appliances, electronics, furniture and bedding. They give the best deals and the best prices and everything is guaranteed.