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Mexican Bean & Corn Soup

Mexican Bean & Corn Soup

Mexican Bean & Corn Soup
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Makes 8
Mexican Bean & Corn Soup
3 Tbsp. Olive oil
1 Leek, halved, washed, thinly sliced
2 Brown onions, diced
2 Garlic cloves, crushed
1 tsp. Smoked paprika
3 tsp. Ground cumin
1 tsp. Dried chilli flakes
600g Potatoes, skin left on, 1cm x 1cm diced
1 tsp. Dried oregano
HEINZ® Baked Beans
HEINZ® Tomato Soup
HEINZ® Tomato Sauce
Golden Circle® Corn Kernels
200mL Avocado, mashed
200g Corn chips, broken


Avg. Quantity per serve Avg. Quantity per 100g
Made with
Heat oil in a medium sized saucepan on medium-high heat. Sauté leek, onions and garlic, for 5 minutes or until onions are soft.
Add paprika, cumin and chilli flakes and cook for 2 minutes.
Add potato, oregano, beans and soup, bring to the boil, lower heat and simmer for 30 minutes or until potatoes are tender.
Add tomato sauce, corn and avocado then stir and cook for 5 minutes.
Serve with broken corn chips in each bowl topped with soup, and garnish with more avocado and some chopped coriander.
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3 Tbsp.  Olive oil
Leek, halved, washed, thinly sliced
Brown onions, diced
Garlic cloves, crushed
1 tsp.  Smoked paprika
3 tsp.  Ground cumin
1 tsp.  Dried chilli flakes
600g  Potatoes, skin left on, 1cm x 1cm diced
1 tsp.  Dried oregano
440g  HEINZ® Baked Beans, drained, rinsed
1.5L  HEINZ® Tomato Soup
200mL  HEINZ® Tomato Sauce
420g  Golden Circle® Corn Kernels
200mL  Avocado, mashed
200g  Corn chips, broken
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