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Recipe: Mexican Soup

February 16, 2011

Summary: A quick, fresh and spicy favorite

Ingredients

  • 1 onion, chopped
  • 2 cloves garlic, finely chopped
  • 1 long green chilli, finely chopped
  • 2 small capsicums
  • 1 cup peas
  • 1 cup corn
  • 1 tsp cumin
  • 1/2 tsp oregano
  • 1 can kidney beans, drained and rinsed
  • Lime juice
  • Vegetable stock
  • Oil
  • Sour cream, to serve
  • Spring onions, to serve

Instructions

  1. Fry the onion, garlic, chilli, cumin and oregano in a little oil until the onion becomes translucent.
  2. Add capsicums, peas and corn and cook till vegetables are tender.
  3. Add kidney beans and stock to cover.
  4. Bring to the boil and check seasonings, add a squeesze or two of lime.
  5. Serve with sour cream and spring onions on top.

Quick Notes

I love this served with cornbread but corn chips are lovely too. Feel free to adjust the chilli to your own tastes, as a chilli lover I tend to add extra to my bowl.

Variations

Shredded chicken can be added with the kidney beans if desired.

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Main Meals  / Recipes  / Soups  / Vegetarian

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