Sopa mexicana fácil de alubias picantes con maíz

Ingredientes

• 1 tbsp neutral oil ((Note 1))
• 1 onion (finely chopped)
• 4 cloves garlic (minced)
• 2-3 scotch bonnet chillies (finely chopped (Note 2))
• 2 red peppers (cut into 1/3 inch / 1cm cubes)
• 3 tsp ground cumin
• 4 tsp smoked paprika
• 1 tsp cayenne pepper
• 1 tbsp Worcester sauce (optional)
• salt to taste
• 2 14oz/400ml cans chopped tomatoes or tomato passata
• 2 cups veg stock ((Note 3))
• 1 14ox/400ml can black beans (drained (Note 4))
• 1 14oz/400ml can pinto beans (drained)
• 1.5 cups corn ((Note 5))
• 1 lime (juice (Note 6))
• grated cheese
• sour cream
• Chopped cilantro/coriander
• Tortilla chips
• Tabasco sauce
• Jalapenos

Preparación

1. 1

   Place a Dutch oven or large pan on a medium heat and add oil.

2. 2

   Add the onion when the oil is hot and fry for a few minutes until soft and translucent.

3. 3

   Add the red pepper and chilli and fry for a couple more minutes. Then add the garlic and cook for a further minute.

4. 4

   Add the cumin, smoked paprika, cayenne pepper, and Worcester sauce (if using),

5. 5

   Pour in the chopped tomatoes or tomato passata, veg stock and beans. Add salt to taste and bring to boil, then reduce the heat and let it simmer for 10 minutes.

6. 6

   For a thicker soup, blitz one third to half of the soup using a blender or food processor.

7. 7

   Return the blended soup to the pot and stir in the corn and lime juice.

8. 8

   Remove from the heat and serve with your choice of toppings.