It’s officially soup season…
A spoon in one hand and a deep bowl of warm soup in the other, slightly too hot so that it tingles your tongue and yet we still go ahead and reach for more. There’s something so satisfying about making your own soup, that you’re creating and developing a new recipe every time you make it as no single bowlful is exactly the same.
I’ve kept this recipe even simpler by removing the blending step, so it’s chunky and full of flavour with every mouthful. The tortilla chips are perfect for scooping up the beans and peppers, bringing this dish to a whole new level.
This recipe makes two large bowls, so feel free to double the ingredients if you want to prepare it for a family of four, or to have for lunch in the working week. You could even add a spoonful of sour cream, guacamole or cooked rice to change up the recipe a little. Try whatever you fancy!
The Mexican bean soup would be perfectly delicious served on its own but if you’ve got the time, I’d definitely recommend pairing it with these simple homemade tortilla chips. And the beauty of making your own is that you can experiment with the ingredients, swap and change some of the spices for different ones and you’ve created a brand new flavour!
Simply double the ingredients to make more, I mean who would say no to that anyway?!
Mexican Bean Soup with Tortilla Chips Recipe
Mexican Bean Soup
100 g roasted red pepper (I use the jar variety)
1 garlic clove
1 tsp smoked paprika
1 tsp ground cumin
½ tsp chilli flakes
400 g chopped tomatoes
400 g black beans
1 vegetable stock cube
70 g sweetcorn
handful of coriander
salt and pepper
2 small tortilla wraps
1 tsp olive oil (or cooking spray)
¼ tsp garlic powder
¼ tsp smoked paprika
¼ tsp ground cumin
salt and pepper
How to make the soup
Crush the garlic clove, dice up the roasted red pepper and add to a large pan on a medium heat.
As the pan starts to warm up, drain and rinse the black beans and set to one side. Put the stock cube into the empty can and top with freshly boiling water.
Add the spices to the pan and stir, pour in some of the stock to stop the spices catching on the bottom.
Stir in the chopped tomatoes, black beans and the sweetcorn. Mix together and top with the rest of the stock.
Simmer on a medium heat for ten minutes, stirring occasionally.
Roughly chop the coriander and add to the pan, season with salt and pepper.
Spoon into large bowls and serve with the tortilla chips (recipe below) or add sour cream, a squeeze of lime or fresh chilli to garnish.
How to make the tortilla chips
Preheat the oven to 160°c.
Slice the tortilla wraps in to half, then quarters and finally quarter again. You should have 16 tortilla chips in total.
Add the tortilla chips to a bowl and spray with the olive oil.
Mix the spices in a small dish and sprinkle into the bowl, using your hands make sure each chip is coated with the seasoning evenly.
Lay out the chips on a baking tray, ensuring they don’t overlap each other.
Bake for 8 minutes, turning once.
Leave to cool and crisp up, serve with the soup.