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Photo of Mexican bean soup with avocado by WW

Mexican bean soup with avocado

2
Points®
Total Time
35 min
Prep
10 min
Cook
25 min
Serves
4
Difficulty
Moderate
Top with hearty tomato, bean and corn soup with coriander and an avo salsa.

Ingredients

Corn

2 cob(s), large, (2 cobs)

Olive oil

2 tsp

Reduced-salt taco seasoning mix

30 g, (1x30g packet)

Canned diced tomatoes

800 g, (2x400g cans)

Canned red kidney beans, rinsed, drained

1 can(s), (1x400g can)

Avocado

1 medium, diced

Jalapenos

2 tbs

Fresh coriander

½ cup(s), chopped

Instructions

  1. Cut the corn kernels from the cob. Heat the oil in a large saucepan over medium heat. Cook the spice mix, stirring, for 30 seconds or until fragrant. Add the tomato, beans, corn and 2 cups (500ml) water and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes to develop the flavours.
  2. Season with salt and freshly ground black pepper. Serve the soup topped with the avocado, jalapenos and coriander.

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