Skip the boring old soup recipes and spice it with this Mexican inspired dish.


– Olive oil, for frying
– 1 red onion, peeled and diced
– 2 tsp cumin seeds, dry-toasted
– 1 tsp dried oregano
– 2 garlic cloves, peeled and chopped
– 2–4 dried chipotle chillies, finely chopped, or 1 tbsp chipotle chilli paste, to taste

– 1 tbsp tomato purée
– 1 x 400g tin chopped tomatoes
– 1 x 400g tin cooked kidney beans, drained and rinsed
– 1 tsp sugar
– 500–750ml vegetable or chicken stock
– 100g Lancashire cheese, crumbled
– 1 ripe avocado, peeled and chopped
– 1/2 number of coriander, roughly chopped
– Sea salt and freshly ground black pepper



1. Place a considerable heavy-based sauté pan or hob-proof casserole dish over the medium heat and include a dash of organic olive oil. Once hot, fry the onion having a pinch of salt and pepper until softened. Add the cumin seeds and oregano and cook for the further 2 minutes, or till the seeds become aromatic.

2. Add the garlic and dried chillies (if using), cook for just two minutes, start being active . the tomato purée. (If using chipotle paste, add it if you add the purée.) Stir on the heat to get a minute or two, adding the tomatoes and kidney beans combined with the sugar. Stir and produce to a simmer, you can add 500ml on the stock. Bring to the boil, slow up the heat and gently simmer for 10–15 minutes, until thickened slightly and flavoursome. Add a little extra stock when it thickens a lot of.

3. Pour the soup into warmed serving bowls and sprinkle with all the cheese, avocado and coriander.

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