Black bean and coriander soup with zesty guacamole

Black bean and coriander soup with zesty guacamole

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  • 3
  • Easy
  • Health conscious
  • 10 minutes
  • 30 minutes


  • 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

Cooking Instructions

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).

Discover more soup recipes here.

Brita Du Plessis Recipe by: Brita Du Plessis
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