SOUPER FOOD

“Chunky soup is the ultimate comfort food and making it is practically one of my winter hobbies”
– Brita du Plessis

MEXICAN BLACK BEAN SOUP WITH CHIPOTLE CHARRED CORN

Serves 4

EASY

Preparation: 10 minutes

Cooking: 30 minutes

olive oil 2 T
onion 1, diced
Woolworths chicken fajita spice mix 2 T
chicken stock 1 litre
quinoa 40 g
black beans 2 x 400 g cans, rinsed and drained
limes 2, cut into wedges
feta 100 g, cubed
avocado 1, peeled and cubed
sour cream ½ cup
fresh coriander a handful, chopped

For the chipotle charred corn:

Woolworths chipotle seasoning 1 t
butter 100 g
sweetcorn 2–4 cobs

Heat the oil in a large saucepan over a medium heat. Add the onion and spice mix and sauté for 8 minutes, or until the onion is soft and Add the chicken stock and bring to the boil, then add the quinoa and simmer for 8–10 minutes. Add the beans and heat through. Season with lime juice and ladle into bowls. Top with the feta, avocado, sour cream and fresh coriander. Serve with the charred corn. To make the charred corn, mix the chipotle seasoning and butter. Grill or char the corn until cooked. Cut into thirds and slather with the butter.