Chilli Con Carne Soup

Chilli Con Carne Soup
  • 4 servings
  • 5 minutes to prepare
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Ingredients

  • A drizzle of olive oil
  • 1 onion, diced
  • 2 garlic cloves, crushed
  • 300g minced beef
  • 1tsp mild chilli powder
  • 1tsp paprika
  • 50g tomato purée
  • 500ml vegetable stock
  • 1x 400g tin chopped tomatoes
  • 1x 400g tin kidney beans
  • 100g sweetcorn, cooked
  • To Garnish:
  • 1 avocado, sliced
  • 4tsp sour cream
  • 4tbsp cheese, grated
  • Coriander leaves
  • 4 handfuls of tortilla chips

Instructions

Method:

  1. Heat a drizzle of olive oil in a deep saucepan, add the onion and sauté for 5 minutes.
  2. Add the garlic and minced beef to the pan, sauté for 2 minutes.
  3. Add the chilli powder, paprika and tomato purée and cook for another minute, then add the stock and chopped tomatoes. Bring to a simmer and cook for 5 minutes.
  4. Add the kidney beans and sweetcorn and simmer for a final 2 minutes.
  5. Season to taste and ladle into 4 warmed serving bowls.
  6. Garnish the soup with sliced avocado, a spoonful of sour cream, grated cheese and coriander leaves. Serve with a handful of tortilla chips.

Chef’s Tip

This is a great winter warmer to batch cook and freeze for a quick homemade mid-week meal. To freeze, allow the soup to cool and place in a container then the freezer. To reheat, defrost the soup overnight in the fridge, then place in a pan to reheat ensuring it is piping hot before serving.

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