Creamy Chipotle Chorizo, Corn and Black Bean Soup
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Creamy Chipotle Chorizo, Corn and Black Bean Soup

Creamy Chipotle Chorizo, Corn and Black Bean Soup

with Cheesy Mini Toasts

Looking for a quick and tasty midweek dinner option? Try cooking up our Creamy Chipotle Chorizo, Corn and Black Bean Soup in just 20-25 minutes for a delicious and speedy meal.

Cereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time25 minutes
Cooking time20 minutes


serving amount

1 unit(s)


1 carton(s)

Black Beans

2 unit(s)

Garlic Clove

1 sachet(s)

Smoked Paprika

1 carton(s)

Tomato Passata

15 grams

Vegetable Stock Paste

(Contains Celery)

1 unit(s)


(Contains Cereals containing gluten)

40 grams

Mature Cheddar Cheese

(Contains Milk)

160 grams


75 grams

Creme Fraiche

(Contains Milk)

20 grams

Chipotle Paste

90 grams

Diced Chorizo

Not included in your delivery

1 tbsp


100 milliliter(s)

Water for the Soup

20 grams



Nutritional information

Energy (kJ)3572 kJ
Energy (kcal)854 kcal
Fat49.3 g
of which saturates24 g
Carbohydrate66.6 g
of which sugars22.7 g
Protein35 g
Salt6.56 g
Always refer to the product label for the most accurate ingredient and allergen information.


Garlic Press
Potato Masher
Small Bowl
Large Saucepan
Baking Tray


Start the Prep

a) Halve, peel and thinly slice the onion. 

b) Drain and rinse the black beans in a sieve. Transfer half to a small bowl and roughly mash them using a potato masher or the back of a fork.

c) Peel and grate the garlic (or use a garlic press). 

Fry the Chorizo and Onion

a) Heat a drizzle of oil in a large saucepan on medium-high heat.

b) Add the onion and chorizo to the pan and stir-fry until the chorizo is starting to brown, 4-5 mins.

c) Stir in the garlic and smoked paprika. Cook until fragrant, 1 min.

Simmer Simmer

a) Add the passata, black beans (both mashed and whole), veg stock paste, honey and water for the soup (see pantry for both amounts) to the pan.

b) Stir to combine and bring to the boil. Lower the heat to medium and simmer until thickened, 5-6 mins.

Make the Cheesy Toasts

a) Meanwhile, preheat your grill to high.

b) Halve the ciabatta, then cut into 1cm slices. Grate the cheese.

c) Pop the ciabatta slices onto a medium baking tray. Sprinkle over the cheese and season with salt and pepper.

d) Grill on the top shelf until melted and golden, 3-5 mins.

Finishing Touches

a) While the ciabatta grills, drain the sweetcorn.

b) Stir the creme fraiche, corn, chipotle (add less if you'd prefer things milder) and butter (see pantry for amount) through the soup until combined. Bring to the boil, then remove from the heat.

c) Taste and season with salt and pepper if needed. Add a splash of water if it's a little thick.

Serve Up

a) Share the soup between your bowls. 

b) Serve the cheesy toasts alongside for dipping and scooping.