Mexican black bean soup

Cooking Soups Mexican black bean soup

Enjoy the earthy flavours of black bean, creamy avocado and crunchy corn chips with a soup served to satisfy - ready in just 30 minutes.

Lables: Low carb Low kilojoule Lower gi Egg free Fish free Gluten free Sesame free Shellfish free Wheat free
  1. Heat oil in a large saucepan over medium-high heat. Add capsicum and onion. Cook, stirring often, for 5 minutes or until softened. Add garlic, cumin and chilli. Stir to combine.
  2. Add stock, tomatoes, corn and beans. Bring to a simmer. Reduce heat to medium. Simmer for 10 minutes or until liquid has reduced slightly. Stir in lime juice. Season with salt and pepper.
  3. Serve topped with corn chips. Sprinkle with coriander, avocado and fetta.

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1 tbsp extra virgin olive oil
1 red capsicum, diced
1 brown onion, finely chopped
1 garlic clove, finely chopped
1 tsp ground cumin
Pinch of dried chilli flakes
1 litre salt-reduced vegetable stock
400g can diced tomatoes
1 cup frozen corn kernels
425g can black beans, drained, rinsed
1 tbsp fresh lime juice
1/2 x 175g packet corn chips
1/4 cup fresh coriander leaves, chopped
1/2 avocado, diced
80g fetta, crumbled

Adv

Autors
Preparation time
10
Cooking time
20
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Soups
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