Hearty Mexican-Style Soup
Hearty Mexican-Style Soup
Ingredients
- 2 red onions, chopped
- 2 cloves garlic, finely chopped
- 2 tbsp (30 ml) olive oil
- 2 red bell peppers, seeded and cubed
- 1 can 14 oz (398 ml) diced tomatoes
- 2 tbsp chili powder
- 1 tbsp dried oregano
- 4 cups (1 litre) chicken broth
- Cayenne pepper, to taste
- 1 can 19 oz (540 ml) kidney beans, rinsed and drained
- 1 can 7 oz (199 ml) whole corn kernels, drained
- 1/4 cup (10 g) fresh cilantro, finely chopped
- 1/2 cup (50 g) strong cheddar cheese, grated
- 2 avocados, diced
- Soft corn tortillas
Instructions
- In a saucepan over medium-high heat, soften the onion and garlic in the oil. Add the peppers and cook until tender. Add the chicken broth, tomatoes, chili powder, oregano, broth and cayenne pepper. Cover and simmer gently for 20 minutes.
- In a blender, purée the soup. Season with salt and pepper. Pour back into the saucepan and add the beans, corn and cilantro. Cook for 2 minutes, while stirring, until it’s heated through. Adjust the seasoning.
- Ladle the soup into bowls, sprinkle with cheese and top with avocado. Serve with warm tortillas, if desired.
Hearty Mexican-Style Soup