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.

Recipe «Mexican black bean soup» presented in category Recipes / Soups, to prepare this dish you will need no more 20 minutes. To make this dish at home by prescription from the author sheff would need: 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.

Ingredients:

• 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 

Instructions

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.