J
Jane

Servings:
6
Prep time:
00:10
1 Rating
5

A quick and healthy soup full of flavors of the Southwest.

Ingredients

  • 1 tbsp olive oil
  • 1 cup (1 small) onion, diced
  • 1 cup (1 small) red bell pepper, diced
  • Southwest Fiesta blend
  • 2 x 15 oz can black beans
  • 1 x 15oz can sweetcorn
  • 14 oz can diced tomatoes
  • 2 tbsp tomato paste
  • 1 chipotle chili in adobo, chopped (optional)
  • 4 cups (32 fl oz) vegetable broth (plus 1 cup (8 oz) water for pressure cooking)
    For serving: tortilla chips, feta cheese crumbles, hot sauce, sour cream, avocado, diced onion, lime juice

Instructions

  1. Slow Cook: 1) Heat the oil in a skillet on a medium heat; cook onion and pepper for 2 minutes. 2) Transfer the onion mixture to cooker. 3) Add Southwest Fiesta blend, black beans, sweetcorn, tomatoes, tomato paste, chipotle chili & vegetable broth. 4) Stir, cover and cook on LOW: 6 hours or HIGH: 2-½ hours. 5) Crush a handful of tortilla chips into each bowl; pour in the soup & top with optional extras
  2. Pressure Cook: 1) Heat oil on sauté function; cook onion and pepper for 2 minutes. 2) Add Southwest Fiesta blend, black beans, sweetcorn, tomatoes, tomato paste, chipotle chili, vegetable broth & water. 3) Secure the cooker lid, seal pressure valve; cook on Manual/Pressure for 5 minutes. 4) Vent with Quick Pressure Release. 5) Crush a handful of tortilla chips into each bowl; pour in the soup & top with optional extras
  3. Dutch Oven: 1) Heat oil in the Dutch Oven on medium; soften onion & pepper for 2 minutes. 2) Add Southwest Fiesta blend, black beans, sweetcorn, tomatoes, tomato paste, chipotle chili, vegetable broth & water. 3) Stir, cover and bubble gently on low-medium heat for 20 minutes. 5) Crush a handful of tortilla chips into each bowl; pour in the soup & top with optional extras

Tips

Freezer friendly: Portion, and fill freezer proof containers for 3 months.

Substitutions: Switch out the black beans for pinto