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.

The ingredient of Mexican Black Bean Soup

• 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 massel vegetable liquid 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 vegetarian fetta optional

The Instruction of mexican black bean soup

• 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
• 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
• serve topped with corn chips sprinkle with coriander avocado and fetta

Nutritions of Mexican Black Bean Soup

fatContent: 416 338 calories
saturatedFatContent: 21 5 grams fat
carbohydrateContent: 7 4 grams saturated fat
sugarContent: 39 8 grams carbohydrates
fibreContent: n a
proteinContent: n a
cholesterolContent: 12 7 grams protein
sodiumContent: 13 milligrams cholesterol

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