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Sopa azteca (Mexican tortilla soup)

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Beans recipes

Black bean and coriander soup with zesty guacamole

30 minutes

Black bean and coriander soup with zesty guacamole

By Brita Du Plessis

Serves 3

Difficulty Easy

Prep Time 10 minutes

Cooking Time 30 minutes

Ingredients

2 x 400 g cans Woolworths Mexican chicken-and-bean soup
2 cups Woolworths organic vegetable stock
300 g black beans, cooked
1 cup corn kernels, charred
Tabasco, to taste
Lime, a squeeze
1⁄4 cup coriander
Woolworths double-cream plain yoghurt, a dollop
Zesty guacamole, a dollop
Tortilla, fried and cut into strips, for serving
Cheddar, grated, for serving

Method

Bring the cans of Woolworths Mexican chicken-and-bean soup and stock to the boil. Add cooked black beans and charred corn kernels.
Remove from the heat and season with Tabasco and a squeeze of lime. Stir through the coriander and dollop with yoghurt and guacamole.
Add strips of fried tortilla and grated Cheddar to serve.

Cook's note: Want an instant supper? Add shredded rotisserie chicken to Woolies’ fresh chicken, grain and vegetable soup (made according to a tried-and-tested recipe).

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Black bean and coriander soup with zesty guacamole

Ingredients

Method