Chunky Mexican soup
4 pers


Chop the onions, garlic and chilli peppers. If you don't want the soup to be too spicy, remove the chilli pepper seeds. Cut the tomatoes and sweet peppers into cubes. Put approximately 1/3 of the sweet pepper cubes to one side.

Stew the onions and garlic. Add the pepper, tomatoes and Poco Loco taco spice mix and fry for another 5 minutes.

Add 1 to 1.5 litres of water and the stock cubes, and leave to simmer for 5 to 10 minutes.

Stir the soup until it is smooth, and then add the remaining sweet pepper cubes, the Poco Loco chili beans and the sweetcorn. Leave to simmer for a further 5 minutes.

Finely chop the coriander and add to the soup. Season well with salt and pepper.

Finally, slice the Poco Loco corn tortillas into long, very fine strips (julienne cut) and fry them in a bit of olive oil until they are golden.

Serve the soup and finish with the crispy Poco Loco corn tortilla strips. Sprinkle some extra chopped coriander on top, according to taste, and serve with a bit of sour cream (optional).

This soup is perfect for using up any leftover vegetables or meat. You can also try it with cubes of chorizo for an extra-rich dish
mexican | lunch | tortilla wraps


3 sweet peppers (red, yellow, green)

4 tomatoes (or 1 can chopped tomatoes)

2 onions

2 cloves of garlic

2 red chilli peppers

1 small can sweetcorn

2 cubes vegetable or beef stock

1 sachet Poco Loco taco spice mix

2 cans Poco Loco chili beans

2 Poco Loco corn tortillas

extra garnish: fresh coriander, sour cream