Serves 4 people |
Ready in
25 minutes |
Difficulty
Easy |
Origin
Mexico |
Suitability Meat eaters |

Ingredients
- 50ml Tropical Sun Rapeseed Oil
- 4 rashers of smoked pancetta or bacon, diced
- 200g Tropical Sun Hot & Spicy Chicken Viennas
- 1 small red onion, peeled and quartered
- 1 tsp of Tropical Sun Minced Garlic Paste
- 1 tsp cumin seeds
- 400g Tropical Sun Black Beans, drained and washed
- 5 sprigs coriander
- 430ml Tropical Sun Vegetable Stock
- A dash of Tropical Sun Hot Pepper Sauce
- 1½ tbsp lime juice
- 1½ tbsp créme fraiche
- Salt and Tropical Sun Ground Black Pepper to taste
Instructions
- Heat the oil in a pan and fry the pancetta for 2 minutes
- Add in the chicken viennas and cook for a further 3 minutes
- Add in the onion and continue cooking until onions are tender
- Add in the garlic paste and cumin seeds
- Add in the black beans and coriander stalks (reserving the leaves)
- Add in the stock and the hot pepper sauce, simmer for 5 minutes, then cover the pan and simmer for a further 5 minutes
- Finely chop the coriander leaves
- Purée the soup with a hand blender and then gently mix in the chopped coriander leaves and lime juice
- Serve in warmed bowls with a swirl of crème fraîche
- Enjoy!