Mexican Black Bean and Corn Soup
For the full experience, make this recipe with the Kenwood Recipes app.
recipe by Kenwood https://kenwoodworld.com/
-
- Total Time
- 25mins
-
- Serves
- 8
-
- Calories
- 131
A subtly spiced Mexican inspired soup, serve with corn tortilla chips, crumbled feta and additional chopped coriander.
recipe updated 12 Jun 2025
Ingredients
-
- Tinned sweetcorn
- 420 g
-
- Onion
- 1
-
- Garlic clove
- 1
-
- Tinned black beans
- 400 g
-
- Vegetable stock
- 750 g
-
- Coriander
- 15 g
-
- Olive oil
- 1 tablespoon
-
- Ground cumin
- 2 teaspoons
-
- Paprika
- 1 teaspoon
-
- Cayenne pepper
- ¼ teaspoon
-
- Tomato passata
- 2 tablespoons
-
- Tinned tomatoes
- 400 g
Tools
-
Cooking Chef XL
-
Large serving bowl
-
Cooking chef xl bowl
Step preview
- Attach the Stir Tool and Stir Assist Clip
- Add olive oil to the Cooking Chef XL Bowl
- Lift the Cooking Chef head and fit the heat shield
- Cook with splashguard fitted until hot - 1 min, 120°C, Stir 1
- Then add tinned sweetcorn, onion and garlic clove to the Cooking Chef XL Bowl
- Cook with splashguard fitted until translucent - 6 min, 120°C, Stir 1
- Then add ground cumin, paprika, cayenne pepper and tomato passata to the Cooking Chef XL Bowl
- Cook with splashguard fitted until combined - 4 min, 120°C, Stir 1
- Then add tinned black beans, tinned tomatoes and vegetable stock to the Cooking Chef XL Bowl
- Cook with splashguard fitted until thickened - 8 min, 120°C, Stir 1
- Then add coriander to the Cooking Chef XL Bowl
- Cook with splashguard fitted until fragrant - 1 min, 105°C, Stir 1
- Ladle soup into 8 large serving bowls
- Serve