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Mexican Black Bean Soup

A classic Mexican soup with a twist!


4 people

Ready in

25 minutes






Meat eaters

Mexican Black Bean Soup - Tropical Sun Recipe



  • 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




  1. Heat the oil in a pan and fry the pancetta for 2 minutes
  2. Add in the chicken viennas and cook for a further 3 minutes
  3. Add in the onion and continue cooking until onions are tender
  4. Add in the garlic paste and cumin seeds
  5. Add in the black beans and coriander stalks (reserving the leaves)
  6. Add in the stock and the hot pepper sauce, simmer for 5 minutes, then cover the pan and simmer for a further 5 minutes
  7. Finely chop the coriander leaves
  8. Purée the soup with a hand blender and then gently mix in the chopped coriander leaves and lime juice
  9. Serve in warmed bowls with a swirl of crème fraîche
  10. Enjoy!

Serve With

  • Jalapeno Cornbread

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