If you’re staying in and want a meal that’s fresh and fast to make but still a bit of a treat, you don’t need to look any further than this recipe.
The soup itself is fairly healthy and packed full of veg, and it doubles up as a delicious salsa for the oozy, crispy nachos. This is a dead easy dish to do if you’re feeding a crowd, just put a big dish of nachos in the middle of the table and let everyone help themselves. Just make sure the cheesiest bit is next to you!
This will serve 4, and can be ready in 10 minutes!
Mexican Soup with Nachos
200g bag plain tortilla chips
70g cheddar cheese
1 tsp dried chilli flakes
1 tsp olive oil
1 small bunch spring onions
100g fresh coriander
450g jar of roasted red peppers
2 400g tins of chopped tomatoes
1. First, preheat the oven to about 180 degrees. Pile the tortilla chips into an oven proof dish. Grate the cheese and spread evenly over the top, and sprinkle the chilli flakes on top of the cheese. Put into the oven and cook until golden and crisp (this will take about 10 minutes).
2. Meanwhile, thinly slice the spring onions and the stalks of the coriander, and put into a casserole with the olive oil. Gently fry over a medium heat for 30 seconds, then tip in the drained red peppers. Then, add the chopped tomatoes.
3. Allow to simmer for about 5 minutes, then chop the leaves of the coriander and add them to the soup.
4. Stir until the coriander is wilted then remove from the heat and blitz with a food processor until smooth.
5. Serve in bowls topped with a little crumbled feta and the nachos on the side.
I dare you to stop eating the nachos! Incredibly moreish.