This speedy seafood soup has a tasty Mexican twist. It’s a great family-friendly seafood option.
Serves44
Cook time20 mins20 minutes
Prep time10 mins10 minutes
Ingredients
1 tbs olive oil
1 brown onion, finely chopped
1 large carrot, peeled, finely chopped
2 celery sticks, finely chopped
300g can corn kernels, drained
200g jar taco sauce
4 cups (1L) salt-reduced chicken stock 500g Coles Seafood Marinara Mix Thawed (from the deli)
1 small avocado, stoned, peeled, finely chopped
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a large saucepan over medium heat. Add the onion, carrot and celery and cook, stirring occasionally, for 10 mins or until the onion softens.
Step 2
Add the corn, taco sauce and stock and bring to the boil. Cover and cook for 5 mins or until the vegetables are tender. Add the marinara mix and cook, uncovered, for 3 mins or until the seafood changes colour and is just cooked through.
Step 3
Divide the soup evenly among serving bowls. Top with avocado. Season to serve.
