Easy Mexican soup
Yeung Man Cooking · ♥ 4.5K likes · 150.9K views · 21 min video
Read about black beans in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- ½ whole red onion
- 2 pieces garlic
- scotch bonnet
Dice half a red onion, chop two pieces of garlic, and remove the seeds from the scotch bonnet and chop it finely.
- olive oil
- ½ tbsp cumin
- ½ tbsp smoked paprika
- ½ tbsp chili powder
Heat olive oil in a stock pot over medium-high, add the onion, garlic and pepper, then the cumin, smoked paprika, chili powder and dried oregano, and stir.
- 2 tbsp dried oregano
- 1 can peeled tomatoes
Add the 800 ml can of peeled tomatoes, crush the tomatoes and deglaze the pan.
- 1 can black beans
- 2 cup corn
- 6 cup water
Add the can of black beans and two cups of corn and stir.
- 1 tbsp pink salt
- 3 tbsp tomato paste
Add 6 cups of water or vegetable stock, seasoning with a tablespoon of pink salt if using water.
- avocado
- cilantro
- tortilla chips
Top each bowl with avocado, cilantro and tortilla chips.
Topping the soup