• Drain sweetcorn.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat.
• Cook soffritto mix and sweetcorn until tender, 6-7 minutes. 

• Meanwhile, drain black beans (see ingredients). 
• Finely chop garlic.
• SPICY! The spice blend is hot, use less if you’re sensitive to heat. To the 
saucepan, add garlic, Mexican Fiesta spice blend and black beans and 
cook until fragrant, 1-2 minutes. 

• Stir in diced tomatoes with garlic & onion, vegetable stock powder and 
the water and brown sugar until combined. Bring to the boil, then reduce 
heat to medium. Simmer until slightly reduced, 2-3 minutes.
• Remove saucepan from heat, then stir in the butter. Season to taste with 
salt and pepper. 

• Divide Mexican bean and veggie soup between bowls.
• Sprinkle over shredded Cheddar cheese and tear over coriander.
• Serve with corn chips. Enjoy!