One-Pot Mexican Black Bean & Veggie Soup
with Cheddar Cheese & Corn Chips
- Milk
- Milk
- Sesame
- Soy
- May contain traces of allergens
This flavour combo is a beloved companion to many dishes like enchiladas, nachos and tacos. In the colder weather though, why not try this tomato black bean and veggie delight in a soup? It won’t disappoint, in fact it may be the new way to eat beans, veggies and cheese. Unfortunately, this week's kidney beans were in short supply, so we've replaced them with black beans. Don’t worry, the recipe will be just as delicious, just be sure to follow your recipe card!
Ingredients
2 clove
garlic
1
carrot
1 stalk
celery
1 tin
sweetcorn
1 tin
black beans
1 sachet
vegetable stock powder
1 packet
Corn Chips
(May be present: Milk, Sesame, Soy)
1 sachet
Mexican Fiesta spice blend
1 tin
Crushed & Sieved Tomatoes
1 packet
Shredded Cheddar Cheese
(Contains: Milk)
Not included in your delivery
1
olive oil
1.25 cup
water
2 tsp
brown sugar
20 g
butter
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Finely chop garlic. Thinly slice carrot into half-moons. Thinly slice celery. • Drain sweetcorn and black beans.
• In a large saucepan, heat a drizzle of olive oil over medium-high heat. Cook carrot, celery and corn, until tender, 6-7 minutes. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and black beans and cook until fragrant, 1-2 minutes.
• Stir in crushed & sieved tomatoes, vegetable stock powder, 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. Stir in the butter and season to taste.
• Divide Mexican black bean and veggie soup between bowls. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: Reviewers consistently praised the bold, well-spiced flavour, with many calling it a standout winter meal full of warmth and depth.
- Ease of prep: This is a genuinely quick and easy one-pot cook that even younger family members have tackled successfully on their own.
- Suggestions: To thicken the soup, try reducing the simmer time a little longer or skip the water entirely, as one reviewer found omitting it gave a richer, scoopable consistency perfect for loading onto tortilla chips. Adding a dollop of Greek yoghurt on top is also worth trying.
- Next-day meals: The soup keeps well and tastes even better the next day; one family's nine-year-old even took leftovers to school for lunch.
- Portions: Several reviewers noted the tortilla chips felt light for the serving size, so consider supplementing with extra chips on the side.
