with Cheddar Cheese & Corn Chips
This flavour combo is a beloved companion to many dishes like enchiladas, nachos and tacos. Let's add another one to the list with a Mexican flavoured soup! It won’t disappoint, in fact it may be the new way to eat beans, veggies and cheese.
Allergens
Utensils
Tags
Soffritto Mix
1 packet
Vegetable stock powder
1 sachet
Sweetcorn
1 tin
Shredded Cheddar Cheese
1 packet
Corn Chips
1 packet
Mexican Fiesta spice blend
1 sachet
Diced Tomatoes with Garlic & Onion
1 tin
Garlic
2
Black beans
1 packet
Olive oil
1 drizzle
Water
1.25 cup
Brown sugar
2 tsp
Butter
20 g
• 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. Finely chop garlic.
• SPICY! The spice blend is hot, use less if you’re sensitive to heat. To the pan with veggies, 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 and stir in the butter. Season to taste with salt
and pepper.
• Divide Mexican black bean and veggie soup between bowls.
• Sprinkle over shredded Cheddar cheese.
• Serve with corn chips. Enjoy!
650
kcal
Calories
2720
kJ
Energy (kJ)
28
g
Fat
11.8
g
of which saturates
66
g
Carbohydrate
24.7
g
of which sugars
16.7
g
Dietary Fibre
26.5
g
Protein
0
mg
Cholesterol
2010
mg
Sodium
with Cheddar Cheese & Corn Chips
