Gordon Ramsay's Spicy Mexican Soup Recipe
spicy soup recipes Gordon Ramsay's Spicy Mexican Soup Recipe

Gordon Ramsay’s Spicy Mexican Soup Recipe

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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