Mexican chilli bean soup
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Time to make:
50 mins (Hands-on time: 15 mins, Cooking time: 35 mins)
$2.95 per serve
(at time of publication)
Full ingredients list:
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 medium yellow capsicum, deseeded, cut into 1cm dices
1 teaspoon Mexican chilli powder
1 teaspoon cumin
250g punnet cherry tomatoes, halved
400g can no-added-salt chopped tomatoes
2 cups reduced-salt vegetable stock
400g can no-added-salt kidney beans, rinsed, drained
190g can no-added-salt corn kernels, rinsed, drained
1/3 cup coriander leaves, chopped, plus extra leaves, to serve
2 tablespoons reduced-fat sour cream, to serve
1/2 small ripe avocado, diced, to serve
2 wholegrain tortillas, halved, warmed, to serve
Nutritional information (per serve)
Instructions and steps:
Step 1Spray a large saucepan with oil and set over medium heat. Sauté onion and garlic for 3–4 minutes until softened. Add capsicum, chilli powder and cumin; cook, stirring often, for 4–5 minutes, or until capsicum begins to soften.
Step 2Add halved cherry tomatoes, canned tomatoes, stock, beans and corn to pan with 2 cups of water; cover and bring to the boil. Reduce heat to low, partially cover and simmer, skimming the surface occasionally, for about 30–35 minutes, or until tomatoes are tender. Stir through coriander.
Step 3Ladle soup into 4 serving bowls. Top each with a dollop of sour cream, diced avocado and coriander leaves. Serve soup with warm tortillas.
About this recipe
First published: June 2016