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Chipotle black bean soup with lime-pickled onions

Ingredients

  1. Step 1 juice 2 limes
  2. Step 2 2 small red onions , thinly sliced
  3. Step 3 ½ tbsp olive oil
  4. Step 4 2 garlic cloves , finely chopped
  5. Step 5 ½ tbsp ground cumin
  6. Step 6 ½ tbsp smoked paprika
  7. Step 7 ½ tbsp chipotle paste , or Tabasco, to taste
  8. Step 8 400g can black bean , drained and rinsed
  9. Step 9 400ml vegetable stock
  10. Step 10 half-fat soured cream , to serve
  11. Step 11 coriander leaves, to serve
  12. Step 12 crisp tortilla chips , to serve
Chipotle black bean soup with lime-pickled onions
Calories: 190 Carbohydrate: 26 g Protein: 9 g Fat: 5 g
Cook time: 35 minutes Prep time: 10 minutes Total time: 45 minutes Servings: 2

TAGS

Lunch Soup Mexican Josh Eagleton 2 of 5-a-day 2 serving 200 kcal or less 30-60 minute Budget Cheap Fibre Good for you Healthy suppers for two Jennifer Joyce Make Ahead Pulse Storecupboard Tex-mex

Directions

  1. 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.
  2. 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.
  3. 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.