Mexican Tomato bean corn soup
Full of beans, tomatoes, corn and onions. This soup comes together in just 30 minutes. This Mexican Bean Soup is hearty, healthy and bursting with delicious flavor! Mexican cuisine is much more than Tacos. There are different dishes and each has something flavorful, exotic and unique to offer.
Ingredients:
- 1 tablespoon olive oil
- 1 red capsicum, diced
- 1 onion, finely chopped
- 1 garlic clove, finely chopped
- 1/4 cup fresh coriander leaves, chopped
- 1/2 avocado, diced
- 1 teaspoon ground cumin
- Pinch of dried chilli flakes
- 400g can diced tomatoes ot Tomato Puree
- ½ litre vegetable broth
- 1 cup boiled corn kernels
- 200gm canned black beans or kidney beans, drained, rinsed
- 1 tablespoon fresh lime juice
Getting it done:
- Heat oil in a large saucepan over medium-high heat. Add capsicum and onion. Cook, stirring often, for 7-8 minutes or until softened. Add garlic, cumin and chilli. Stir to combine.
- Add vegetable broth and tomatoes. Bring to a simmer. Reduce heat to medium. Simmer until liquid has reduced slightly and thicken. Stir in lime juice. Season with salt and pepper.
- Sprinkle with coriander, avocado, corns and Beans.
- Serve topped with corn chips.
Preparation Time
15 Mins
Cooking Time
105 Mins
Servings
2-3
Course
Starter
Cuisine
Mexican
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