Mexican Chilli Soup

mexican chilli soup

Mexican Chilli Soup

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This amount of Tabasco gives a 'peppery' bite. If unavailable, use chilli powder. Drained canned butter beans or cannellini beans can be used here instead of the red kidney beans and a small red pepper, thinly sliced, can be added with the onion.
Servings: 4
Calories: 241


  • 6 oz lean minced beef
  • 1 tablespoon corn oil
  • 1 large onion chopped
  • 1/2 teaspoon ground cumin
  • 1/2 oz plain flour
  • 8 oz can tomatoes
  • 1/2 teaspoon Tabasco
  • 1 1/2 pints beef stock
  • salt and freshly ground black pepper
  • 15 oz can red kidney beans drained
  • fresh coriander or flat-leaved parsley to garnish (optional)


  • Heat the oil in a saucepan and add the onion, minced beef and cumin. Cook over high heat until the meat is evenly browned, stirring
  • with a wooden spoon to remove any lumps and mix thoroughly.
  • Sprinkle in the flour and stir well, then add the tomatoes with their juice, the Tabasco and the stock.
  • Bring to the boil, stirring. Season to taste with salt and pepper and simmer, uncovered, for 25 minutes.
  • Add the drained beans, stir them in and cook for a further 5 minutes or until heated through. Transfer to a warmed serving dish, sprinkle with coriander, if liked, then serve the soup at once.
Calories: 241 kcal
Carbohydrates: 27 g
Protein: 20 g
Fat: 6g
Saturated Fat: 1 g
Trans Fat: 1 g
Cholesterol: 26 mg
Sodium: 744 mg
Potassium: 967 mg
Fiber: 7 g
Sugar: 7 g
Vitamin A: 127 IU
Vitamin C: 9 mg
Calcium: 77 mg
Iron: 4 mg
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