One-Pot Mexican Black Bean & Beef 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.
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
2 clove
garlic
1 packet
Soffritto Mix
½ tin
sweetcorn
1 packet
Beef Rump
1 tin
Crushed & Sieved Tomatoes
1 sachet
vegetable stock powder
1 packet
Corn Chips
(May be present Milk, Sesame, Soy. )
1 tin
black beans
(Contains Soy; )
1 sachet
Mexican Fiesta spice blend
1 packet
Shredded Cheddar Cheese
(Contains Milk; )
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 (see ingredients). • 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, place beef rump between two sheets of baking paper. Pound beef with a meat mallet or rolling pin until slightly flattened. Season beef with salt and pepper. • In a large frying pan, heat a drizzle of olive oil over high heat. When oil is hot, cook beef, turning, for 5-6 minutes (depending on thickness), or until cooked to your liking. Transfer to a plate to rest. • 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 corn and soffritto mix, then cook until fragrant, 1-2 minutes.
TIP: Pounding the beef ensures that it's extra tender once cooked.
• 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.
• Slice beef rump. • Divide Mexican bean and veggie soup between bowls. Top with beef. • Sprinkle over shredded Cheddar cheese. • Serve with corn chips. Enjoy!