Mexican Bean Soup with Crunchy Tortillas Recipe

mexican bean soup with crunchy tortillas recipe

This rich soup is packed with creamy black beans, zesty lime and crispy corn tortilla strips. It's the perfect combo for impressing your friends.

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4 people


Heat 1 tbsp olive oil in a large pan. Add the onion and peppers with a little seasoning and fry, over a medium heat, for 5 minutes, or until softened.

Add the tinga paste and the garlic and fry for 1 minute.

Stir in the beans, tomatoes and stock and bring to the boil. 

Reduce the heat and simmer, covered, for 10 minutes. Meanwhile, heat the remaining oil in a large frying pan.

Cook the tortillas, one at a time, for 1 minute on each side, or until crisp.

Remove from the heat and leave to cool slightly.

Cut into triangles to make croutons.


2 tbsp olive oil
1 red onion, diced
1 x 200g pack mini sweet peppers, or 1 each red and yellow pepper, seeded and diced
1 tbsp Mexican Tinga Paste
1 garlic clove, finely chopped
250g cooked black beans, drained and rinsed
1 x 400g tin chopped tomatoes
600ml hot vegetable stock
2 corn tortilla wraps
50g feta, cut into thin slices
1/2 avocado, roughly chopped
small handful fresh coriander, roughly chopped
lime wedges, to serve
chilli oil, to serve