A fabulous soup made with homemade vegetable stock, kidney beans and chipotle chillies which give serious heat to this rustic soup. Even more tasty when garnished with fresh avocado, coriander and cheese.

Free from any artificial additives such as thickening agents and E numbers.


Ingredients - homemade vegetable stock*, red onion, tinned tomatoes, tomato paste**, cumin seeds, oregano, garlic, chipotle chilli paste, tinned kidney beans, extra virgin olive oil, salt and freshly ground black pepper


*vegetable stock ingredients - carrot, onion, celery, garlic, water, parsley, thyme, tarragon

**tomato paste ingredients - I use BOMBA by Laura Santini from Waitrose which contains the following ingredients - tomato paste, carrot, celery, onion, red wine alc.12% vol (sulphites), sunflower oil, cooked grape must, spices, salt, raw cane sugar.


Allergens- celery, sulphites


Energy detail to be added


Packaging - ECO FRIENDLY, LEAK PROOF, SUITABLE FOR FREEZER AND MICROWAVE Compostable food containers made from heavy duty sustainably sourced paperboard. Please place in recycle bin after use.

Soup -Spicy Mexican

  • Keep refrigerated. Use within +4 days of Production Date

    Heating Instructions

    HOB- empty contents into a pan, heat gently, stirring regularly.

    MICROWAVE – heat for 2 mins, stir, heat for 1 minute.

    Make sure the product is hot before serving.

    Fresh soup can be frozenfor up to 6 months. Once defrosted use within 3 days.