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.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
1 tin
sweetcorn
1 packet
Soffritto Mix
2 clove
garlic
1 packet
black beans
1 sachet
Mexican Fiesta spice blend
1 tin
Crushed & Sieved Tomatoes
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; )
Nutrition Values
Utensils
Cooking Steps
• 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.
• 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.
• 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, then stir in the butter. Season to taste with salt and pepper.
• Divide Mexican black bean and veggie soup between bowls. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!
