One-Pot Mexican Black Bean & Veggie Soup
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One-Pot Mexican Black Bean & Veggie Soup

One-Pot Mexican Black Bean & Veggie Soup

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 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.

This recipe is under 650kcal per serving.

Tags:
Calorie Smart
Veggie
Spicy
Climate Superstar
Allergens:
Soy
Milk

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 Time15 minutes
Cooking Time15 minutes
DifficultyEasy

Ingredients

Serving amount

2 clove

garlic

1 packet

Soffritto Mix

1 tin

sweetcorn

1 packet

black beans

(Contains Soy; )

1 sachet

Mexican Fiesta spice blend

1 packet

Diced Tomatoes with Garlic & Onion

1 sachet

vegetable stock powder

1 packet

Shredded Cheddar Cheese

(Contains Milk; )

1 packet

Corn Chips

(May be present Milk, Sesame, Soy. )

Not included in your delivery

olive oil

1.25 cup

water

2 tsp

brown sugar

20 g

butter

(Contains Milk; )

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Nutrition Values

Energy (kJ)2493 kJ
Calories596 kcal
Fat34.2 g
of which saturates11.9 g
Carbohydrate58.8 g
of which sugars22.4 g
Dietary Fibre10.1 g
Protein12.2 g
Sodium2072 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Large Pan

Instructions

1
1

• 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.

2
2

• Meanwhile, finely chop garlic. Drain black beans. • SPICY! The spice blend is hot, use less if you're sensitive to heat. Add garlic, Mexican Fiesta spice blend and black beans to the pan and cook until fragrant, 1-2 minutes.

3
3

• Stir in diced 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, then stir in the butter. Season to taste with salt and pepper.

4
4

• Divide Mexican black bean and veggie soup between bowls. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!