Dinner ideas

Black bean soup with jicama chips

Try this hearty Mexican soup for lunch today.
1H 30M

Hearty black beans, Mexican spices and a tomato base creates a delicious soup topped with fresh avocado and crunchy homemade jicama chips.

Jicama is a starchy South American root vegetable that people describe as tasting like a sweeter and juicer version of potato. It’s a nutrient-dense food that’s low in calories and high in fibre so it makes a great alternative to corn or potato chips but you could use corn chips if you can’t find jicama.

Looking for more Mexican recipes or vegetable soups?


jicama chips


1.To make jicama chips, preheat oven to 120°C/250°F. Line two oven trays with baking paper. Peel jicama. Using a mandoline or V-slicer, cut jicama into 3mm (1¼in) thin rounds. Pat well with paper towel to dry. Place rounds in a single layer on oven trays; sprinkle with combined spices and salt. Roast for 1¼ hours or until crisp, swapping trays between shelves halfway through cooking.
2.Meanwhile, heat oil in a large heavy-based saucepan over medium heat; cook onion, stirring occasionally, for 3 minutes or until softened. Add garlic and jalapeño; cook, stirring, for 2 minutes. Add spices and dried oregano; cook, stirring, for 1 minute or until fragrant. Stir in tomatoes and stock; bring to the boil. Reduce heat to low; simmer for 10 minutes. Add beans; simmer for a further 5 minutes. Season to taste.
3.Top soup with yoghurt, avocado, jicama chips and coriander leaves. Season to taste. Serve with lime wedges.

Jicama chips can be made a day ahead. store in an airtight container. Soup can be made a day ahead to the end of step 2.


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