Spicy Mexican soup

Mexican spicy soup is a full-flavoured, aromatic dish perfect for chilly days. It contains succulent ground beef, sweet corn, red beans and a mix of colourful peppers, making it both nutritious and filling. Spicy spices such as chilli powder, Roman cumin and smoked paprika give the soup a unique, deep flavour, while fresh coriander and lime slices add a refreshing note.

The preparation of the soup is simple and quick, making it an ideal choice for a daily lunch or dinner. All the ingredients come together in harmony to create a soup that is both rich in flavour and full of nutritional value. This soup is a perfect example of Mexican cuisine, which delights with its variety of ingredients and intensity of flavours.

Spicy Mexican soup is a dish that can be modified to suit your own tastes. You can add more vegetables, increase the spiciness or serve it with a variety of accompaniments such as nachos, sour cream or grated cheese. It's a versatile dish that will satisfy any palate and give you energy for the day.

Spicy Mexican soup

Portions: 4 Preparation time: 15 minutes Cooking time: 30 minutes 30 minutes

Nutritional values 400 kcal 20g fat

Assessment: 5.0/5

( 1 votes )

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INGREDIENTS

• 500g ground beef
• 1 large onion
• 2 cloves of garlic
• 1 red pepper
• 1 yellow pepper
• 1 tin of maize (400g)
• 1 tin of red beans (400g)
• 800g canned tomatoes (or 6 fresh tomatoes)
• 1 litre of beef stock
• 2 tbsp olive oil
• 1 tsp chilli powder
• 1 teaspoonful of roma cumin
• 1 teaspoon smoked paprika
• 1 teaspoon oregano
• Salt and pepper to taste
• Fresh coriander for garnish
• Lime slices for serving

INSTRUCTIONS

Preparation of vegetables:

• Finely dice the onion, garlic and peppers.

Frying meat:

• In a large pot, heat the olive oil. Add the ground beef and fry until golden. Add the onion and garlic and fry for 3-4 minutes until softened.

Adding vegetables and spices:

• Add the chopped peppers, chilli powder, Roman cumin, smoked paprika and oregano. Fry for a further 5 minutes.

Cooking soup:

• Add the tomatoes, beef stock, corn and red beans. Bring to the boil, then simmer for 20-25 minutes until the flavours combine. Season with salt and pepper to taste.

Serving:

• Ladle the soup into bowls, garnish with fresh coriander and serve with lime slices.

NOTES

• Meat: You can use chicken instead of beef for a lighter version.
• Spicy: Adjust the amount of chilli powder to your taste. You can also add fresh chilli for more spiciness.
• Extras: Serve with nachos, sour cream or grated cheese to enhance the dish.