Chipotle black bean soup with lime-pickled onions

• juice 2 limes
• small red onions↗2

  thinly sliced

• olive oil↗½ tbsp ½ tbsp
• garlic cloves↗2

  finely chopped

• ground cumin↗½ tbsp ½ tbsp
• smoked paprika↗½ tbsp ½ tbsp
• chipotle paste↗½ tbsp ½ tbsp

  or Tabasco, to taste

• can black bean↗400g 400g

  drained and rinsed

• vegetable stock↗400ml 400ml
• half-fat soured cream↗

  to serve

• coriander

  leaves, to serve

• crisp tortilla chips

  to serve

Step-by-step instructions

1. 1

   To make the lime‑pickled onions, combine ½ the lime juice and ½ the onions in a small bowl, and season. Leave to pickle for 30 mins.

2. 2

   Meanwhile, heat the olive oil in a saucepan over medium‑high heat. Add the garlic and remaining onions, and season. Cook for 8 mins or until the onions are translucent. Add the spices and chipotle purée, cook for 1 min, then add the beans, stock and remaining lime juice. Simmer for 15 mins, then purée in a blender.

3. 3

   Pour the soup into a clean pan to reheat. Serve with a little of the drained pickled onions, topped with a small drizzle of soured cream and some coriander, and the tortillas on the side.