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Joanna Lynne Cortina
Mexican soup with tacotostis
Vegetable soup with tacos filled with cheese.
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Ingredients
Directions
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Heat the oil in a soup pot. Fry the wok vegetable with the chilli powder for 3 minutes. Pour in the tomato soup and bring it to the boil.
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Let the kidney beans drain. Cut the spring onions into rings.
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Cover half of the tacos with the spring onion and the grated cheese. Cover with the rest of the tacos.
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Stir the kidney beans through the soup and warm for a few minutes.
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Season the soup with salt and pepper. Fry the tacos one by one until the cheese melts in a dry frying pan with non-stick coating.
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Serve the soup with the tacotostis.
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Nutrition
570Calories
Sodium0% DV1.530mg
Fat34% DV22g
Protein44% DV22g
Carbs22% DV66g
Fiber36% DV9g
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