A bright and wholesome Mexican soup with handfuls of herbs, avocado and chilli. The broth is light and nourishing. I'm obsessed with this dish at the moment – it's just so simple to throw together. Leave it vegetarian or add some shredded chicken or grilled prawns.
Serves: 6
INGREDIENTS
olive oil for sautéing
½ medium onion, finely diced
3 garlic cloves, finely diced
1 red capsicum, core removed and diced
1 teaspoon ground cumin
½ teaspoon hot smoked paprika
2 x 400-gram tins chopped tomatoes
1 litre vegetable stock
¾ cup corn kernels
1 x 400-gram tin black beans in brine, drained and rinsed
1 x 400-gram tin chickpeas in brine, drained and rinsed
large handful fresh coriander, roughly chopped
To serve
80 grams unflavoured corn chips (I used Garden of Eatin organic yellow corn chips)
1½ avocados, peeled, stone removed and cut into cubes
1½ cups grated cheddar cheese
1 spring onion, finely sliced
handful fresh coriander, roughly chopped
dried chilli flakes (optional)
METHOD
Heat a generous glug of olive oil in a soup pot over a medium heat. Add the onion, garlic and capsicum. Sauté for 5 minutes until the onion is translucent and tender. Add the cumin and paprika and stir through for 1 minute.
Add the tinned tomatoes, stock, corn, beans and chickpeas. Bring to a boil, before simmering uncovered for 10 minutes. Add the coriander and season to taste.
Divide soup between bowls. Top with corn chips and avocado. Sprinkle over the cheese, spring onion, additional coriander and dried chilli (as desired). Serve immediately.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more wholefood recipe inspiration head over to her blog, bonnie delicious.
Related Content
RecipeSweet Potato, Chickpea and Spinach Curry
Article by Kelly Gibney
RecipePotato and Chorizo Tortilla with Tomato Chutney
Article by Claire Aldous
RecipeTempeh Curry Laksa with Coconut Milk and Kelp Noodles
Article by Kelly Gibney
RecipeBlack Bean Tacos with Macadamia and Garlic Cream
Article by Kelly Gibney
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!