Chilli bean soup with corn chips

Name: Chilli bean soup with corn chips
Cook time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 onion, chopped; 1 tbsp vegetable oil; 300g minced beef; 1 tsp ground coriander; 1 tsp ground cumin; good pinch of cayenne; 1 tsp ground paprika; 1 red capsicum, finely chopped; ½ tsp dried oregano; 250ml tomato juice; 400g canned tomatoes; 700ml stock or water; sea salt and pepper; 400g canned red kidney beans; 100g corn chips; 2 tbsp grated cheddar; 2 tbsp pickled jalapeno chillies, sliced, or fresh green chilli, sliced

Jill Dupleix

October 18, 2011

Chilli bean soup with corn chips.Marina Oliphant

Time:< 30 minsServes:4

The best thing about this soup is that it takes everything good about chilli con carne - and turns it into something lighter and faster, but no less satisfying.

Ingredients

1 onion, chopped
1 tbsp vegetable oil
300g minced beef
1 tsp ground coriander
1 tsp ground cumin
good pinch of cayenne
1 tsp ground paprika
1 red capsicum, finely chopped
½ tsp dried oregano
250ml tomato juice
400g canned tomatoes
700ml stock or water
sea salt and pepper
400g canned red kidney beans
100g corn chips
2 tbsp grated cheddar
2 tbsp pickled jalapeno chillies, sliced, or fresh green chilli, sliced

Method

Heat the oil in a non-stick pan and cook the onion until soft. Add the beef, coriander, cumin, cayenne and paprika, and brown well, stirring.
Add the capsicum, oregano, tomato juice, tomatoes, stock, salt and pepper. Bring to the boil, stirring, then simmer, covered, for 15 minutes.
Drain the beans but do not rinse. Add the beans and simmer for 5 minutes. For a thicker soup, mash a few of the beans into the soup.
Serve in warm bowls and scatter with corn chips, cheese and chillies.