Mexican Red Bean Soup

mexican soup with spices red beans avocado feta lime


Ingredients for 2 servings:

  • 1 onion

  • 3 cloves of garlic, minced

  • 1 bell pepper, diced (brunoise)

  • 1 heaping tablespoon chipotle spice mix (or, if unavailable, a mix of oregano, smoked paprika, cumin, pepper, and dried chili)

  • 500 ml chicken broth

  • 1 can (400g) red kidney beans

  • 1 can (400g) peeled tomatoes

  • 1 can (140g) corn

  • 500 ml chicken broth

  • Oil

  • Salt, pepper

Optional garnishes:

  • Half a red onion, finely chopped

  • 1 avocado, sliced

  • 1 lime

  • Queso fresco (soft fresh cheese, slightly salty, often crumbled on dishes like tacos or enchiladas) or feta as a substitute

  • Corn tortilla chips

 

Préparation :

  • In a heavy-bottomed pot over medium-high heat, sauté the garlic and onion in 2 tablespoons of oil with a pinch of salt for a few minutes.

  • Add the chipotle spices and cook for about 1 minute to release their aromas, then add the diced bell pepper and sauté for 3 to 4 minutes.

  • Add the can of peeled tomatoes and mash the larger pieces with the back of a spoon or a potato masher.

  • Pour in the chicken broth and stir to combine.

  • Drain and rinse the canned red kidney beans and corn, then add them to the soup. Let simmer for a few minutes, seasoning to taste.

  • Serve the soup in bowls, and if desired, top with slices of avocado, chopped red onion, and cheese.

  • Enjoy the Mexican bean soup accompanied by tortilla chips.