Spicy Mexican Soup
We love our soups, here! There’s nothing quite like sitting down all cosy inside in the winter especially when it’s windy, rainy and horribly cold outside - which happened a lot this year! So that’s why this spicy Mexican soup was our go-to lunch for the whole of winter this year. It’s creamy, rich and so so warming - add some more chilli powder if you need a spicier punch for those colder days! We toasted our own tortilla chips to add a little extra crunch - so tasty!
Ingredients
20g butter
1 stick of celery - chopped
1 onion - chopped
2 garlic cloves - crushed
2 medium carrots - chopped
1 red pepper - chopped
1 vegetable stock cube/ stock pot
400ml water
150g sweetcorn - tinned or frozen
200g black beans (half a can) plus a few beans for garnish
2 tsp smoked paprika
1 tsp chilli powder
1 tsp ground cumin
1 can chopped tomatoes
salt and ground black pepper to taste
To Garnish
1 tsp vegetable oil mixed with ¼ tsp paprika
sour cream
black beans
fresh coriander
Method
Melt the butter in a large pan - gently cook the onion and garlic until sort. Add the chilli, cumin and paprika and cook for 1 minute.
Add the water, stock pot/cube, celery, carrots, pepper and potato mix well and bring to boil - reduce heat and simmer for 20 minutes.
Add the sweetcorn, beans (reserving some for garnish) and tomatoes - return to simmer and cook for 3-4 mins.
Using a hand blender or liquidiser blend the soup till smooth.
If required, season with salt and pepper to taste
Pour in a bowl, add a few of the reserved black beans and garnish with a drizzle of the oil and paprika mix, sour cream and coriander.
