Spicy Mexican Chorizo and Bean Soup
This Mexican soup is full of flavour and goodness but also has a few extras which make it slightly naughty!
Ingredients
- 1/2 onion chopped into cubes
- 180 g can of red kidney beans
- 230 g can of chopped tomatoes
- 2 Dried chipotle chillies
- 1 tsp ground coriander
- 1 tsp Sweet smoked paprika
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1/4 tsp salt or more if desired when tasting
- 300 ml beef stock good quality
- 165 g sweetcorn I used tinned
- 60 g chorizo cubed
- 1 avocado sliced
- 1 handful fresh coriander chopped
- 1 handful Mexican hard cheese or alternative
- 2 tbsp sour cream to serve
Instructions
- Firstly, soak the dried chipotle chillies in 100ml of boiling water for about 10-15 minutes while you are prepping the rest of your ingredients.
- In a deep saucepan, heat the rapeseed oil and then add the onions, cooking until nice and glossy on a medium heat.
- Then add half the tin of red kidney beans along with the ground coriander, sweet smoked paprika and cumin. Stir in until the mixture is coated. Add a splash of the soaking water from the chillies, this will help everything combine together.
- Stir in the chopped tomatoes then fill the can half full with some warm water and stir in. Add the salt.
- Add the chillies and the soaking water to the mixture along with 100ml of beef stock, bring to a simmer.
- Take off the heat and using a soup stick blender whizz everything up until the mixture is smooth.
- Add the rest of the beef stock and the oregano and stir. Place back on the heat, bring to the boil, then cover and simmer for 30 minutes.
- While your soup is simmering, cook the chorizo in a pan, it will only need about 3 minutes. Then add to the soup to infuse the flavour. (The chorizo will release quite a lot of oil, I didn't put this in).
- When there is about 15 minutes left add the sweetcorn and the rest of the red kidney beans and stir in.
- Serve with a few slices of avocado, a handful of Mexican cheese, coriander and a big dollop of sour cream. Enjoy!