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

with Cheesy Mini Toasts

Bring the flavours of Southern USA and Mexico to your everyday meals with this chipotle paste. This paste is full of rich, smoky, fruity flavours with a hot kick from the chipotle chilli peppers. A perfect addition to tacos and burrito bowls, chipotle paste adds hot smoky depth to chillis and stews. You can even stir it into a meatball sauce to transform a weeknight 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)

75 grams

Creme Fraiche

(Contains Milk)

160 grams


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.


Chopping Board
Garlic Press
Small Bowl
Large Saucepan
Baking Tray
Serrated Knife



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). 


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

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

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


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.


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.


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.


a) Share the soup between your bowls. 

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



Step 2 MOD: If you’re adding chorizo, add it to the pan with the onion. Fry for the same amount of time, then continue as instructed.