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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






  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!

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