HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconMexican Black Bean Soup
Mexican Black Bean Soup

Mexican Black Bean Soup

with Charred Corn & Chilli Tortilla Chips

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One good way to beat the chill? Channel the flavours of Mexico into a hearty soup with black beans and rainbow veggies. A pinch of chilli flakes, some warm tortilla chips and Mexican-style spices bring a summery warmth that'll make you feel toasty inside.

Tags:Plant BasedSpicy

Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed

Total Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

½ tin


1 tin

black beans



1 stalk


1 bag


1 bag




1 sachet

vegetable stock powder


mini flour tortillas


1 pinch

chilli flakes

1 sachet

garlic & herb seasoning

1 tin

chopped tomatoes

3 clove


1 sachet

Mexican Fiesta spice blend

Not included in your delivery

olive oil

1.5 cup


plant-based butter

1 tsp

brown sugar

Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3256 kJ
Fat23.3 g
of which saturates12 g
Carbohydrate93.3 g
of which sugars24.8 g
Protein29.3 g
Sodium3422 mg
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Large Pan
Instructionsarrow up iconarrow up icon
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• Preheat oven to 200°C/180°C fan-forced. Drain sweetcorn (see ingredients). Drain and rinse black beans. Finely chop red onion, garlic and celery. Roughly chop silverbeet and coriander. Thinly slice carrot into half-moons. • Slice mini flour tortillas into quarters. Divide tortillas between two lined oven trays (don't worry if they overlap). Add a drizzle of olive oil and a pinch of chilli flakes (if using), then season with salt. Bake until lightly golden and crispy, 8-10 minutes.

TIP: Keep an eye on the tortillas. You want them crisp, but not burnt!


• While tortillas are baking, heat a large frying pan over a high heat. Cook sweetcorn until lightly browned, 4-5 minutes. Transfer to a bowl. • Meanwhile, heat a large saucepan over a medium-high heat with a drizzle of olive oil. Cook onion, celery and carrot, stirring, until slightly softened, 2-3 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and garlic & herb seasoning and cook until fragrant, 1 minute.

TIP: Cover the frying pan with a lid if the corn kernels are "popping" out.

TIP: Add a dash of water to saucepan to help speed up veggie cooking process.


• Add silverbeet, chopped tomatoes, vegetable stock powder, black beans, the water, brown sugar and a pinch of chilli flakes (if using) to veggies. Cook, stirring, until slightly thickened 5-6 minutes. • Add plant-based butter and 1/2 the coriander and stir until melted, 1 minute.


• Divide Mexican black bean soup between bowls. • Top with charred corn and remaining coriander. • Serve with chilli tortilla chips.