Spicy Mexican Bean Soup

This soup is a wholesome and flavourful bowl packed with protein, fiber, and essential nutritions to nourish your body and satisfy your taste buds! Its the perfect comfort food for a cold winters day. The recipe makes 2 servings so you can either share it with a loved one or save the leftovers. Its just as delicious the next day.

Ingredients:

(serves 2)

For the soup:

• 1/2 tbsp olive oil
• 1/2 onion, diced
• 1 garlic clove, crushed
• 1 tbsp tomato paste
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 400g black beans, drained
• 300ml vegetable stock
• 1/2 tin tomato & onion mix
• 1/2 bell pepper, chopped
• 100g corn
• salt & pepper
• 2 tbsp plain yogurt

For the guacamole:

• 1/2 avocado
• 1 lime
• pinch of salt
• pinch of chilli flakes (optional)

For the tortilla chips:

• 1 wrap
• 1 tsp olive oil
• salt

Method:

1. For the soup: Heat oil in a pot over medium heat. Add onion and cook for 2 minutes. Add the garlic and cook for another 2 minutes. Stir in the tomato paste and spice.

1. Add the black beans, stock, tinned tomato, bell pepper and corn. Bring to the boil then reduce to simmer for 15-20 minutes, stirring occasionally. Season with salt & pepper to taste.

1. For the guac: Place the avocado, lemon juice, salt and chilli flakes in a small bowl and mash with a fork.

1. For the tortilla chips: Preheat the oven to 200 degrees Celsius. Brush both sides of the wrap with oil, then cut into triangles. Arrange in a single layer on a baking tray and sprinkle with salt. Bake for 3-4 minutes on either side until golden brown. The chips will become crispy as they cool down.

1. Serve the soup in a bowl topped with guac, yogurt and tortilla chips on the side.

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