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Ingredients
- avocado ½, mixed with juice of
- lime or coriander to make a salsa
- black turtle beans 250g, soaked overnight in cold water and drained
- chicken stock 1 litre
- chorizo slices 75g, finely sliced
- onion 1, finely chopped
- soured cream 142ml tub
Method
-
Step 1
Cook the turtle beans and onion in the chicken stock in a covered pan for 45 minutes or until tender. Stir in half the chorizo. Divide the soup between 4 bowls and add a spoonful of soured cream. Top with the salsa and remaining chorizo.
Nutritional Information
- Kcals 364
- Fat 16.2g
- Saturates 6.6g
- Carbs 32.8g
- Fibre 10.9g
- Protein 23.8g
- Salt 0.98g
