Receta Mexican Chilli Bean Soup
Mexican Chilli Bean Soup Recipe
A simple and great soup on a cold and rainy day.
Note: image is for illustration purposes only and not that of the actual recipe.
Ingredients:
- Onion – 1, small, finely chopped
- Garlic – 1 clove, finely chopped
- Capsicum – 1, small, diced
- Mexican Chilli Powder – 1/2 tsp
- Cumin Seeds – 1/2 tsp
- Firm Tomatoes – 250 gms, chopped
- Vegetable Stock – 1 cup
- Rajma (Red Kidney Beans) – 200 gms, soaked in water
- Corn Kernels – 100 gms
- Coriander Leaves – handful, chopped
- Sour Cream – 3 tsp, to serve
- Tortillas – 1 or 2, to serve
- Olive Oil as required
Method:
1. Cook the sweet corn kernels until soft.
2. Drain well, rinse under cold water and drain again.
3. Drain the kidney beans, rinse under cold water and drain again.
4. Heat little oil in a pan over medium flame.
5. Saute the onions and garlic for 2 to 3 minutes or until softened.
6. Add the capsicum, chilli powder and cumin seeds.
7. Stir well and cook for 2 to 3 minutes.
8. Add the tomatoes, vegetable stock, kidney beans, sweet corn and 1 cup of water.
9. Cover the pan with a lid and bring to a boil.
10. Simmer over low flame for 20 to 30 minutes or until the tomatoes are tender.
11. Add the coriander leaves and stir.
12. Pour this into serving bowls.
13. Top up with a dollop of sour cream.
14. Garnish with coriander leaves.
15. Serve with warmed tortillas.
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