Creamy Chipotle 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.
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.
Ingredients
1 unit(s)
Onion
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)
2 unit(s)
Ciabatta
(Contains Cereals containing gluten)
40 grams
Mature Cheddar Cheese
(Contains Milk)
75 grams
Creme Fraiche
(Contains Milk)
160 grams
Sweetcorn
20 grams
Chipotle Paste
Not included in your delivery
1 tbsp
Honey
100 milliliter(s)
Water for the Soup
20 grams
Butter
Nutritional information
Utensils
Instructions
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 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) Cut the ciabattas into 1cm slices. Grate the cheese.
c) Pop the ciabatta slices onto a medium baking tray. Drizzle with oil, sprinkle over the cheese and season with salt and pepper.
d) Grill until melted and golden, 3-5 mins.
a) While the ciabatta grills, drain the sweetcorn in a sieve.
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.
Enjoy!
