Mexican Taco Soup

 

IMG_7876It’s funny how you suddenly feel like eating a certain dish. Spring has suddenly hit, but I just really fancied some soup. I didn’t really feel like a warming wintery root veg based concoction, or one that was totally summery. Difficult!

So spurred on by a half eaten pack of tortilla chips, here is my resulting Mexican bean soup. It managed to tick all the boxes, being quite light and refreshing with the lime and coriander; but also hearty and warming with the beans and spice.

I would say the topping of crushed up tortilla chips, fresh coriander and an extra squeeze of lime is absolutely essential to bring a basic mexican bean soup into the realms of deliciousness. A classic ‘meal in a bowl’ type dish.

Mexican Taco Soup (dairy-free, egg-free, nut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)

IMG_7877serves 4

  • 1 onion, finely chopped
  • 1 red pepper, chopped
  • 1 clove of garlic, finely chopped
  • 1 tbsp olive oil
  • Splash of wine or water
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp chilli flakes or 1 small chilli, finely chopped
  • Salt and pepper
  • 1 tin mixed beans, drained
  • 1 tbsp tomato purée
  • 1 tin chopped tomatoes
  • 1 tin vegetable stock
  • 1/2 tin of sweetcorn, or 1 cob shaved of its kernals
  • juice of 1/4 lime

To garnish:

  • Fresh coriander
  • Crushed tortilla chips
  • squeeze of fresh lime

– Saute the onions and peppers in the oil until soft and just starting to turn golden.

– Add the garlic and chill and cook until fragrant.

– Add the other spices and cook out for a minute or two.

– Pour in the splash of wine to deglaze the pan. Once the wine and reduced to almost nothing, stir in the tomato puree and again cook for a couple of minutes to get rid of any raw flavour.

– Pour in the beans, tinned tomatoes and stock. Season and cook for 10-15 minutes.

– Taste and adjust the seasoning. Add the sweetcorn and lime juice. Cook for another 5 minutes.

– Serve garnished with crushed tortilla chips, fresh coriander and an extra squeeze of lime.

IMG_7878

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

4 thoughts on “Mexican Taco Soup

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s