Spicy Mexican Soup

(from xombi’s recipe box)

Source: Gordon Ramsay

Prep time: 0 minutes
Cook time: 0 minutes
Serves 4 people

Categories: Soup


  • 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 bunch of coriander, roughly chopped
  • Sea salt and freshly ground black pepper


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

  2. Add the garlic and dried chillies (if using), cook for 2 minutes, then add the tomato purée. (If using chipotle paste, add it when you add the purée.) Stir over the heat for a minute or two, then add the tomatoes and kidney beans along with the sugar. Stir and bring to a simmer, then add 500ml of the stock. Bring to the boil, reduce the heat and gently simmer for 10–15 minutes, until thickened slightly and flavoursome. Add a little extra stock if it thickens too much.

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

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