Creamy Enchilada Soup

Heat the oil in a large pan and add the onion, red pepper, green pepper, and jalapenos. Saute for 5-7 minutes until the vegetables begin to soften. Add the garlic and cook for another minute.
1 tbsp oil, 1 white onion, 1 red pepper, 1 green pepper, ½ pickled jalapenos, 3 garlic cloves
Add the tomato paste, chipotle paste, and seasonings, and stir these into the vegetables to cook for another minute until the pastes turn fragrant.
1 tbsp tomato paste, 2 tsp chipotle paste, 1.5 tsp taco/enchilada seasoning mix
Add your diced tomatoes, vegetable stock, and about ⅓ of the beans (we’ll blend these later to get a really thick, creamy sauce). Leave the pot to simmer gently for 10 - 15 minutes.
400 g canned chopped tomatoes, 500 ml vegetable stock, 268 g tinned black beans
Use a hand blender to blend the soup ingredients together - if you want to leave it a little chunky, don’t blend until completely smooth.
Stir the remaining black beans and the sweetcorn into the soup and cook for 5 minutes, then swirl through the cream.
100 g sweetcorn, 532 g tinned black beans, 125 ml heavy cream or cream cheese
Portion out your black bean enchilada soup into bowls and top with sour cream, diced cilantro, cheese, cubed avocado, and crunchy tortilla chips on top.
50 g cheddar cheese , 10 g Cilantro, 2 tbsp Sour cream, 1 avocado, 20 g fried tortilla chips