1 pack Angel Bay Gourmet Beef Meatballs
1 Tbsp extra virgin olive oil
1 onion
1 red capsicum
1 carrots
2 sticks celery
3 garlic cloves
2 tsp dried oregano
2 tsp ground cumin
2 tsp ground coriander
2 tsp chilli flakes
1 ½ cups corn, frozen
400g canned chopped tomatoes
4 cups Campbell’s Real Chicken Stock, salt reduced
1 bay leaf
4 small tortillas
1 avocado
Handful fresh coriander
juice of 1 lime
Preheat your oven or air fryer to 200 degrees.
In a large pot, fry the meatballs from frozen on a medium heat for 5 minutes or so to brown the outside. Remove and put aside.
Add your onion, carrot, celery and pepper. Cook until soft - should be about 5 minutes.
Add garlic, chilli flakes, oregano, and cumin and cook until fragrant, about 1 minute.
Season with a little pepper and then add the corn, tomatoes and stock.
Bring to the boil and add the bay leaf. Reduce to a simmer, add your meatballs and leave bubbling away for 15 minutes or so.
While the soup is simmering, put your tortilla triangles onto a baking tray and bake until crisp golden.
Remove the bay leaf from the soup and squeeze the lime over the top.
Serve ladlefuls of soup topped with avocado slices, coriander and tortilla chips on the side.
This nutrition analysis is based on 4 serves.