Mexican bean soup with avocado
2 individual, (2 cobs)
reduced-salt taco seasoning mix
30 g, (1x30g packet)
canned diced tomatoes
800 g, (2x400g cans)
Canned red kidney beans, rinsed, drained
1 can(s), (1x400g can)
1 medium, diced
½ cup(s), chopped
- Cut the corn kernels from the cob. Heat the oil in a large saucepan over medium heat. Cook the spice mix, stirring, for 30 seconds or until fragrant. Add the tomato, beans, corn and 2 cups (500ml) water and bring to the boil. Reduce the heat and simmer, covered, for 20 minutes to develop the flavours.
- Season with salt and freshly ground black pepper. Serve the soup topped with the avocado, jalapenos and coriander.