Do you like spicy flavors and hearty soups? Then this recipe is perfect for you. You don’t have to cook two meals, with this Mexican soup you hit the nail on the head and have a full lunch or dinner! Thanks to the meat and legumes, it perfectly fills you up for a long time, and you don’t have to eat it with bread, and what’s more – it also contains one ingredient that you would definitely not expect in a soup. You don’t even have to bother with soaking the beans, if you don’t have time, you can also use canned beans.
For this spicy soup with tortilla chips, you will need the following ingredients:
- 1 tablespoon rapeseed or olive oil
- 2 red or green fresh chili peppers without seeds, cut into pieces
- 1 sliced onion
- 500 g lean ground beef
- 2 x 400 g can of sliced tomatoes
- 1 x 400 g can of red beans
- 1 tablespoon unsweetened cocoa powder
- 1 teaspoon burning or powder
- ½ teaspoon ground cumin
- ½ teaspoon ground coriander
- 1 liter beef broth
- salt and fresh ground black pepper
- For decoration:
- tortilla chips
- grated cheese cheddar
Heat the oil in a large pot and gently fry the onion and chillies until they start to soften. Add the beef and cook until the meat turns pink. Stir in canned tomatoes and beans. Then add cocoa powder and ground pepper, cumin, coriander and hot chili powder. So always dose according to how much you can tolerate. Add the stock and bring the mixture to a boil. Cover and cook on low heat for 40 minutes. Season with salt and pepper to taste. Serve with tortilla chips and sprinkled with cheddar.
Extra tip: You can keep the soup in the freezer for up to 3 months. If you don’t want to buy ready-made chips, you can prepare a healthier version at home. Cut a classic round tortilla into smaller strips or triangles, spray lightly with olive oil, season with your favorite spices and salt, and bake in the oven until crispy, about 15-20 minutes.
