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Spicy Mexican Soup

Skip the boring old soup recipes and spice it up with this Mexican inspired dish. 


  • Olive oil, for frying

  • 1 red onion, peeled and diced

  • 2 tsp cumin seeds, dry-toasted

  • 1 tsp dried oregano

  • 2 garlic cloves, peeled and chopped

  • 2–4 dried chipotle chillies, finely chopped, or 1 tbsp chipotle chilli paste, to taste

  • 1 tbsp tomato purée

  • 1 x 400g tin chopped tomatoes

  • 1 x 400g tin cooked kidney beans, drained and rinsed

  • 1 tsp sugar

  • 500–750ml vegetable or chicken stock

  • 100g Lancashire cheese, crumbled

  • 1 ripe avocado, peeled and chopped

  • 1/2 bunch of coriander, roughly chopped

  • Sea salt and freshly ground black pepper


  • 1.

    Place a large heavy-based sauté pan or hob-proof casserole dish over a medium heat and add a dash of olive oil. Once hot, fry the onion with a pinch of salt and pepper until softened. Add the cumin seeds and oregano and cook for a further 2 minutes, or until the seeds become aromatic.

  • 2.

    Add the garlic and dried chillies (if using), cook for 2 minutes, then add the tomato purée. (If using chipotle paste, add it when you add the purée.) Stir over the heat for a minute or two, then add the tomatoes and kidney beans along with the sugar. Stir and bring to a simmer, then add 500ml of the stock. Bring to the boil, reduce the heat and gently simmer for 10–15 minutes, until thickened slightly and flavoursome. Add a little extra stock if it thickens too much.

  • 3.

    Pour the soup into warmed serving bowls and sprinkle with the cheese, avocado and coriander.

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Posted by WarnasReport
Hi love gordon ramsay recipes! Please keep the good work with great recipes and techniques to cook