Chipotle black bean soup with lime-pickled onions

Use storecupboard pulses in this healthy, Mexican-inspired soup – freshen it up with sweet onions, coriander and soured cream

  • Prep:10 mins
    Cook:25 mins
    Plus pickling
  • Serves 2
  • Easy

Nutrition per serving

  • kcal 190
  • fat 5g
  • saturates 1g
  • carbs 26g
  • sugars 6g
  • fibre 10g
  • protein 9g
  • salt 0.8g


  • juice 2 limes
  • 2 small red onions, thinly sliced
  • ½ tbsp olive oil
  • 2 garlic cloves, finely chopped
  • ½ tbsp ground cumin
  • ½ tbsp smoked paprika
  • ½ tbsp chipotle paste, or Tabasco, to taste
  • 400g can black beans, drained and rinsed
  • 400ml vegetable stock
  • half-fat soured cream, to serve
  • coriander leaves, to serve
  • crisp tortilla chips, to serve


  1. To make the lime-pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.

  2. Meanwhile, heat the olive oil in a saucepan over a medium-high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.

  3. Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.

Suggested recipes from this collection...