Mexican tomato soup


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Serves: 8 (200g)

Category: Soup


  • 2 x 400g can diced tomatoes (no added salt)
  • 2 tablespoons reduced salt tomato paste
  • 1 teaspoon reduced-salt vegetable stock
  • 1 x 400g can red kidney beans, drained and rinsed
  • ½ cup frozen corn kernels 2 teaspoons paprika
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • 1½ cups water


  1. Add all ingredients to a medium saucepan
  2. Cook over high heat until the soup boils, stir regularly
  3. Reduce heat to medium and simmer for 20 minutes or until the soup reduces and thickens.

For added flavour; sprinkle some fresh chopped herbs on the top, like coriander or basil, or grated cheese.

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