Wednesday, June 17, 2009

Mexican Soup

This recipe is so quick and tasty and is an excellent veggie alternative to chilli. It's fresh and spicy and lovely served with cornbread or tortilla chips.

It'll serve around four people but heats up fine the next day (leaving off the garnishes).


1 tbsp Olive Oil
2 medium red onions, chopped
6 large cloves garlic, minced
1 can (400g) chopped tomatoes
2 cans of kidney beans, drained
1 1/2 cups (375g) corn kernels (fresh or frozen)
1 vegetable stock cube
2 cups (500ml) water
1 1/4 tsp cumin powder
2 1/2 tsp dried oregano
1/2 tsp cinnamon
1 tbsp chopped jalepeno peppers
1 tsp honey
1 1/2 tbsp lime juice
salt and pepper to taste
Coriander, chopped (as garnish)
4 tbsp sour cream


1 chorizo sausage, diced
1 avocado, sliced

Heat the oil in a large saucepan over a medium heat. When hot, add the onions, garlic, cumin, oregano, cinnamon and jalepenos. Cover and let cook for around 6-8 minutes, stirring to make sure the onions don't stick.

If you are going to be adding the chorizo, fry this in a little oil in a separate pan and place to the side when crisp and nicely coloured.

Add the remaining ingredients with the exception of the chorizo, avocado, coriander and lime juice to the pan. Bring to the boil then reduce the heat and simmer for 15 - 20 minutes.

Just before serving, stir in the lime juice and season with salt and pepper to taste.

Serve in large bowls, garnished with the coriander and a tbsp of sour cream for each bowl.

If you are adding chorizo and avocado, pile them on top at this point.

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