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Mexican Black Bean Soup

9/15/18 Mexican Black Bean Soup

INGREDIENTS

  • 1 tablespoon extra virgin olive oil
  • 1 red capsicum, diced
  • 1 brown onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 teaspoon 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 tablespoon 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)

DIRECTIONS

  1. 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.

  2. 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.

  3. Serve topped with corn chips. Sprinkle with coriander, avocado and fetta.

(Source: taste.com.au)