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Chipotle black bean soup with lime-pickled onions

Chipotle black bean soup with lime-pickled onions

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A star rating of 4.7 out of 5.19 ratingsRate
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus pickling
  • Easy
  • Serves 2

Use storecupboard pulses in this healthy, Mexican-inspired soup - freshen it up with sweet onions, coriander and soured cream

  • Freezable
  • Healthy
  • Vegetarian
Nutrition: per serving
HighlightNutrientUnit
kcal190
fat5g
saturates1g
carbs26g
sugars6g
fibre10g
protein9g
low insalt0.8g
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Ingredients

  • juice 2 limes
  • 2 small red onions , thinly sliced
  • ½ tbsp olive oil
  • 2 garlic cloves , finely chopped
  • ½ tbsp ground cumin
  • ½ tbsp smoked paprika
  • ½ tbsp chipotle paste , or Tabasco, to taste
  • 400g can black bean , drained and rinsed
  • 400ml vegetable stock
  • half-fat soured cream , to serve
  • coriander leaves, to serve
  • crisp tortilla chips , to serve

Method

  • STEP 1

    To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.

  • STEP 2

    Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.

  • STEP 3

    Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.

Goes well with

Recipe from Good Food magazine, March 2013

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Overall rating

A star rating of 4.7 out of 5.19 ratings
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