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Creamy Chipotle Corn and Black Bean Soup
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Creamy Chipotle Corn and Black Bean Soup

with Cheesy Mini Toasts

Under 650 calories
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 Time20 minutes
Cooking time25 minutes


serving amount

1 unit(s)


1 carton(s)

Black Beans

2 unit(s)

Garlic Clove

1 sachet(s)

Mexican Style Spice Mix

1 carton(s)

Tomato Passata

10 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

Not included in your delivery

1 tbsp


150 milliliter(s)

Water for the Soup


Nutritional information

Energy (kJ)2431 kJ
Energy (kcal)581 kcal
Fat24.7 g
of which saturates12.7 g
Carbohydrate65.6 g
of which sugars22.3 g
Protein23.1 g
Salt3.66 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 mash with 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) Add the garlic and Mexican style spice mix and cook until fragrant, 1 min.


a) Add the passata, black beans, vegetable stock paste, honey and water for the soup (see pantry for both amounts) to the pan. Stir to combine and bring to the boil.

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


a) Meanwhile, preheat your grill to high.

b) Cut the ciabatta into 1cm slices. Grate the cheese.

c) Pop the ciabatta slices onto a baking tray. Sprinkle over the cheese and season with salt and pepper. Grill on the top shelf until melted and golden, 3-5 mins.


a) Meanwhile, drain the sweetcorn.

b) Stir the creme fraiche, corn and chipotle paste 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.