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Mexican Bean Soup

Mexican Bean Soup

Cooking Time

Preparation Time : 15

Cook Time : 15

Total Time : 30

Ingredients

Serves 3

  • 3 small sourdough round bread or loaf

  • 3 cups veg stock

  • 3-4 garlic cloves chopped fine

  • 1/2 onion chopped fine

  • 1 pack mushrooms chopped

  • 1 cup par-boiled or frozen and thawed corn kernels

  • 1 tomato chopped fine

  • 1 tbsp red chili flakes

  • 1 green chili chopped fine

  • 1 can black kidney beans

  • 1/4 cup chopped coriander leaves

  • 1 cup grated pepper jack cheese

  • 1/2 cup of cooked rice

  • 1 tsp salt or to taste

  • 1-2 Mexican adobo chili

  • 1 tbsp olive oil

  • 1 tsp lemon juice

  • 1 cup tortilla chips

Directions

  • 01

    Heat oil in kadhai.

  • 02

    Add chili flakes and green chili.

  • 03

    Add onions and garlic and stir fry till color changes.

  • 04

    Add mushrooms and corn. Stir fry for few minutes.

  • 05

    Add tomato and cook till tomato is soft.

  • 06

    Add adobo chili, beans, stock, and bring to a boil.

  • 07

    Add cooked rice, salt, and grated cheese.

  • 08

    Finally add chopped coriander leaves and squeeze lemon juice.

  • 09

    Cut a small wedge in the center of the bread and remove the soft internal bread. Ladle the soup in the hollow cavity of sourdough bread.

  • 10

    Serve soup topped with Tortilla chips.

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