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Nutrition: per serving

  • kcal190
  • fat5g
  • saturates1g
  • carbs26g
  • sugars6g
  • fibre10g
  • protein9g
  • salt0.8g
    low

Method

  • step 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.

  • step 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.

  • step 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.

Recipe from Good Food magazine, March 2013

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Comments, questions and tips (14)

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Overall rating

A star rating of 4.7 out of 5.19 ratings

gem1979

A star rating of 5 out of 5.

Very tasty and quick to make. Added extra homemade chipotle paste for bit more of a kick! Liked the crunch of the pickled onions.

ema_0611

Great recipe which produces a spicy, thick textured soup. If you're struggling to find black beans, check the world food section at the supermarket - Dunns River is a good brand to look out for.

Becks161

A star rating of 5 out of 5.

Really yummy soup, ideal for lunch

bowlofcustard

A star rating of 5 out of 5.

Yum.

kathy535

The site won't let me rate this but I'd give it 3.5 stars. The lime flavour was a little overwhelming for me (maybe I had very Limey limes!) but it was quick and easy to do and I liked the pickled onions. I toned the limeness down with soured cream which went very well indeed.

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