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 kidney 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.
We've replaced the red kidney beans in this recipe with black beans due to local ingredient availability. It'll be just as delicious, just follow your recipe card!
The quantities provided above are averages only.
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
Ingredients
1 tin
sweetcorn
1 packet
Soffritto Mix
2 clove
garlic
1 tin
black beans
(Contains Soy; )
1 sachet
Mexican Fiesta spice blend
1 tin
chopped 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 chopped 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!