Mexican bean soup with crunchy tortillas recipe
This rich soup is packed with fiery flavour, with creamy black beans, zesty lime and crispy corn tortilla strips. Why not make a big batch for a group of friends and have a Mexican fiesta?
See method- Serves 4
- 10 mins to prepare and 20 mins to cook
- 275 calories / serving
Ingredients
- 2 tbsp olive oil
- 1 red onion, diced
- 1 x 200g pack mini sweet peppers, or 1 each red and yellow pepper, seeded and diced
- 1 tbsp Ingredients Mexican Tinga Paste
- 1 garlic clove, finely chopped
- 250g (8oz) cooked black beans, drained and rinsed
- 400g tin chopped tomatoes
- 600ml (1pt) hot vegetable stock
- 2 corn tortilla wraps
- 50g (2oz) feta, cut into thin slices
- 1/2 avocado, roughly chopped
- small handful fresh coriander, roughly chopped
- lime wedges, to serve
- chilli oil, to serve
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Shop ingredientsEach serving contains
- Energy
- 1150kJ 275.0kcal
- Fat
- 14g
- Saturates
- 4g
- Salt
- 2.4g
- Sugars
- 11g
of the Reference intake
Carbohydrate 26.8gProtein 9.1gFibre 7.1g
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- Heat 1 tbsp olive oil in a large pan. Add the onion and peppers with a little seasoning and fry, over a medium heat, for 5 minutes, or until softened. Add the tinga paste and the garlic and fry for 1 minute. Stir in the beans, tomatoes and stock and bring to the boil.
- Reduce the heat and simmer, covered, for 10 minutes. Meanwhile, heat the remaining oil in a large frying pan. Cook the tortillas, one at a time, for 1 minute on each side, or until crisp. Remove from the heat and leave to cool slightly. Cut into triangles to make croutons.
- Ladle the soup into bowls and top with the feta, avocado, tortilla croutons and coriander. Serve with lime wedges and a drizzle of chilli oil, if you like.
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