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Mexican-Style Spicy Soup

  • Timer Prep 10 min
    Cook 25 min
  • Chart 260.0 cal/
  • Chef hat Easy


Finely chop the medium red onions. Deseed and finely chop the green chillis. Finely chop the garlic cloves. Drain and rinse the tinned black-eyed beans. Cut the limes into 6 wedges. Chop the fresh coriander.


  1. 1 Heat the oil in a large saucepan. Add the onion and cook gently for 5 minutes until beginning to soften.
  2. 2 Stir in the chilli, garlic, oregano, cumin and cayenne pepper.
  3. 3 Add the tomatoes and stock, and slowly bring to the boil. Reduce the heat and simmer gently for 15 minutes.
  4. 4 Add the black-eyed beans and sweetcorn, and simmer for 5 minutes.
  5. 5 Squeeze in the juice from 2 of the lime wedges and stir in half the coriander. Season to taste with salt, black pepper and a little sugar.
  6. 6 Ladle the soup into bowls, add a dollop of soured cream, then sprinkle over the remaining coriander and a few crushed tortilla chips. Serve with the remaining lime wedges.
  • Average per serving
  • Calories 260.0kCal
  • Fat6.5g
  • Saturated1.8g
  • Salt2.69g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg