Chunky Mexican bean soup

A chunky bean soup with Mexican flavours - takes only 20 minutes to make and doesn’t break the bank.

 Less than 30 minutes

Serves 4

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Ingredients:

  • 1 onion, diced
  • Glug of oil
  • 2 cloves garlic, crushed
  • 2 tsp (10ml) ground cumin
  • 2 tsp (10ml) ground coriander
  • 2 cans (410g each) mixed beans
  • 1 can (400g) chopped tomatoes
  • 4-5 cups (1-1.25L) chicken stock
  • 1 tsp (5ml) sugar
  • 2 Tbsp (30ml) chopped fresh herbs (such as parsley or coriander)
  • Salt and milled pepper
  • 1 packet (45g) cheese flavoured corn chips, coarsely crushed

 

Method:

  1. Sauté onion in heated oil until soft, about 5 minutes.
  2. Add garlic and spices and cook for a minute more.
  3. Tip in beans, tomatoes and chicken stock and bring to a simmer.
  4. Simmer for 15 minutes.
  5. Stir in sugar and herbs and season to taste.
  6. Serve topped with crushed corn chips.

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