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Mexican black bean soup
Mexican black bean soup
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Satisfy your cravings with a quick and delicious black bean avocado soup topped with crunchy corn chips in just 30 minutes.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 red capsicum, diced
  • 1 brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 2.50 gm ground cumin
  • Pinch of dried chilli flakes
  • 1 litre vegetable liquid stock
  • 400g can diced tomatoes
  • 250.00 ml frozen corn kernels
  • 425g can black beans, drained, rinsed
  • 21.00 gm fresh lime juice
  • 1/2 x 175g packet corn chips
  • 62.50 ml fresh coriander leaves, chopped
  • 1/2 avocado, diced
  • 80g fetta, crumbled (vegetarian fetta, optional)
Instructions:
  • In a large saucepan over medium-high heat, heat oil until shimmering. Add capsicum and onion, cooking and stirring frequently for 5 minutes until softened. Stir in garlic, cumin, and chilli for a flavorful blend.
  • Combine the stock, tomatoes, corn, and beans in a pot and bring to a gentle simmer. Lower the heat to medium and let it simmer for 10 minutes or until the liquid reduces slightly. Stir in the lime juice and season with salt and pepper.
  • Top the dish with crunchy corn chips and generously sprinkle with fresh coriander, creamy avocado slices, and crumbled feta cheese.

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