Spicy Mexican Soup Recipe

Chipotle chillies give this soup a wonderful smoky flavour, and it's packed with wholesome goodness too

Serves 4

Ingredients

• Olive oil, for frying
• 1 red onion, peeled and diced
• 2 tsp cumin seeds, dry-toasted
• 1 tsp dried oregano
• 2 garlic cloves, peeled and chopped
• 2–4 dried chipotle chillies, finely chopped, or 1 tbsp chipotle chilli paste, to taste
• 1 tbsp tomato purée
• 1 x 400g tin chopped tomatoes
• 1 x 400g tin cooked kidney beans, drained and rinsed
• 1 tsp sugar
• 500–750ml vegetable or chicken stock
• 100g Lancashire cheese, crumbled
• 1 ripe avocado, peeled and chopped
• 1/2 bunch of coriander, roughly chopped
• Sea salt and freshly ground black pepper

Method

1. Place a large heavy-based sauté pan or hob-proof casserole dish over a medium heat and add a dash of olive oil. Once hot, fry the onion with a pinch of salt and pepper until softened. Add the cumin seeds and oregano and cook for a further 2 minutes, or until the seeds become aromatic.

2. Add the garlic and dried chillies (if using), cook for 2 minutes, then add the tomato purée. (If using chipotle paste, add it when you add the purée.) Stir over the heat for a minute or two, then add the tomatoes and kidney beans along with the sugar. Stir and bring to a simmer, then add 500ml of the stock. Bring to the boil, reduce the heat and gently simmer for 10–15 minutes, until thickened slightly and flavoursome. Add a little extra stock if it thickens too much.

3. Pour the soup into warmed serving bowls and sprinkle with the cheese, avocado and coriander.