Clem's cheesy nacho soup

Woolies' Mexican tomato and chipotle soup is a meal on its own and perfect for lunch. Want to ramp things up? Serve with a portion of cheese nachos, fresh avo, chilli and sour cream for a comforting meal.

 

Serves 2 
Preparation: 15 minutes 
Cooking 15 minutes

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INGREDIENTS

  • 2 x 400 ml Mexican tomato and chipotle soup
  • 250 g multiseed nacho chips
  • 100 g mature Cheddar, grated
  • 2 T sour cream
  • 1 ripe avocado, peeled, stoned and cubed
  • 1 spring onion, thinly sliced, to garnish
  • fresh coriander, to garnish
  • 1 green chilli, cut into thin rings, to garnish
  • 1 T jalapeno cones in brine, chopped, to garnish
  • 1 lime, halved.

METHOD

  1. Place the soup in a saucepan over a medium heat, stirring often to heat through.
  2. While the soup is heating, arrange the nacho chips on a large plate or in an air-fryer basket. Sprinkle over the cheese and melt for a few minutes in the microwave or in the air-fryer.
  3. Serve the soup in bowls with the nacho chips, sour cream and avocado. Garnish with spring onion, coriander and jalapeno and green chilli and squeeze over the lime.