Home
Recipes
Spicy chilli bean soup

Spicy chilli bean soup topped with tortillas chips and fresh lime

Spicy chilli bean soup

Name: Spicy chilli bean soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 tbsp olive oil; 1 large onion finely chopped; 1 garlic clove crushed; 1 tbsp tomato purée; 1 tsp mild chilli powder; ½ tsp ground cumin; 400g can chopped tomatoes; 500ml vegetable stock; 400g can mixed beans drained and rinsed; 1 red pepper cut into chunky dice; tortilla chips to serve; 4 limes wedges, to serve

Chelsie Collins

Save recipe

Serves 4

Easy

Prep: 10 mins

Cook: 40 mins

A star rating of 4.7 out of 5.70 ratingsRate

loading...

There's minimal prep time to make this hearty bean soup, which works just as well as an easy dinner or packed in a flask for lunch

Dairy-free

Healthy

Vegan

Vegetarian

Skip to ingredients

Alternatives

Complete the dish

Showing items 1 to 3 of 3

Homemade tortilla chips with guacamole & charred tomato salsa

A star rating of 4.2 out of 5.7 ratings

Gluten-free chilli cornbread

A star rating of 3.7 out of 5.8 ratings

Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil
1 large onion

finely chopped
1 garlic clove

crushed
1 tbsp tomato purée
1 tsp mild chilli powder
½ tsp ground cumin
400g can chopped tomatoes
500ml vegetable stock
400g can mixed beans

drained and rinsed
1 red pepper

cut into chunky dice
tortilla chips

to serve
4 limes

wedges, to serve

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per serving

kcal157
fat4g

low
saturates0g

low
carbs18g
sugars10g
fibre9g
protein8g
salt0.5g

low

Method

step 1

Heat the oil in a deep saucepan and fry the chopped onion over a medium heat until tender. Add the garlic and tomato purée, stirring for 1-2 mins until combined. Sprinkle in the spices and cook for another 1 min.
step 2

Tip in the chopped tomatoes, half fill the can with water, and add to the pan. Pour in the stock and simmer on a medium heat for 10-15 mins, uncovered. Season, then whizz using a hand blender until smooth. Add the beans and red pepper, and cook for another 15 mins until the pepper is tender.
step 3

Serve in bowls topped with a small pile of tortilla chips and a lime wedge.

Recipe from Good Food magazine, September 2015

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

A star rating of 4.7 out of 5.70 ratings

Get 3 months of Good Food All Access

Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.

Subscribe now