Easy Spicy Mexican Bean Soup (with corn)

Indulge in a steaming bowl of smoky, and spicy Mexican Chilli Bean and Corn Soup in just 30 minutes with this easy recipe.

📝 Ingredients

• 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

👨‍🍳 Instructions

1. 1Place a Dutch oven or large pan on a medium heat and add oil.
2. 2Add the onion when the oil is hot and fry for a few minutes until soft and translucent.
3. 3Add the red pepper and chilli and fry for a couple more minutes. Then add the garlic and cook for a further minute.
4. 4Add the cumin, smoked paprika, cayenne pepper, and Worcester sauce (if using),
5. 5Pour 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. 6For a thicker soup, blitz one third to half of the soup using a blender or food processor.
7. 7Return the blended soup to the pot and stir in the corn and lime juice.
8. 8Remove from the heat and serve with your choice of toppings.