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Mexican bean soup with tortilla chips and coriander
This Mexican bean soup has everything that makes chili sin carne delicious, but in soup form! Finish it off with some tasty toppings, such as tortilla chips, coriander, sweetcorn and avocado, and enjoy this warming Mexican soup.
- Preparation Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
Ingredients
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1large onion finely diced
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3cloves of garlic finely chopped
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2 tspMexican spice mix (or use 1/3 paprika powder, 1/3 chili powder and 1/3 ground cumin)
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2 tbsptomato puree
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1bell pepper diced
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400 gdiced tomatoes canned
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400 gkidney beans or black beans drained and rinsed
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200 mlwater or vegetable stock
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200 gsweetcorn canned, drained
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oil
Toppings (of your choice)
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5 gcoriander optional, finely chopped
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1small red onion optional, in thin slices
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5 gtortilla chips optional
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1avocado optional, diced
Instructions
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Heat a splash of oil in a large pot and sauté the onion, until it has become translucent. Then add the garlic, spice mix, tomato puree and pepper and sautee this briefly.
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Then add the diced tomatoes, beans and water or stock. Stir well and let it simmer for 15-20 minutes over medium to high heat, with the lid on. Stir occasionally.
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Use a hand blender to blend the soup into a smooth consistency. Taste and season it with salt and pepper. Then add the sweetcorn and let it heat up.
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Distribute the soup into the bowls and finish it off with the optional coriander, red onion, tortilla chips and avocado.
Notes
Tip: want to turn it into a meal? Then serve some rice with it!
