/mexican chilli soup
mexican chilli soup

mexican chilli soup

Mexican chilli soup: This is an ideal lunch or supper dish for a cold day, served with
warmed bread rolls.

Serves 4.


Cooking oil -1 Tbsp
Onion  – 1, large, peeled and chopped
Lean minced beef  -175 g (6 oz)
Ground cumin  – 1/2 tsp
Plain (all-purpose)
flour  – 1 Tbsp
Canned tomatoes  – 225 g (8 oz)
Tabasco sauce  – 1/2 tsp
Beef stock 850 ml (26 fl oz /3(1/4) cups)
Salt to taste
Ground black pepper to taste
Canned red kidney beans  – 425 g (15 oz)


• Heat oil in a saucepan. Add onion, minced beef and cumin.
Cook over high heat until meat is evenly browned. Use a
wooden spoon to stir and break up any lumps.
Mix thoroughly.

• Sprinkle fl our and stir well.

• Add tomatoes with their juices, Tabasco sauce and stock,
stirring constantly.

• Bring soup to the boil then season with salt and pepper to
taste. Reduce heat and simmer uncovered for 25 minutes.

• Stir in beans to soup mixture. Cook for another 5 minutes
or until heated through. Ladle into serving bowls and serve

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