Mexican Tomato Soup
Spicy tomato soup with a kick of Mexican heat. Can be served hot or cold.
- Serves: 6 - 8 |
- Difficulty: easy
- Prep Time : 15 mins |
- Cook Time : 15 mins
2 Tbsp (30 ml) olive oil
1 large onion, chopped
3 cloves of garlic, finely chopped
1 red chilli, chopped
2 tsp (10 ml) ground cumin
2 tsp (10 ml) fennel seeds, crushed
2 x 400 g tinned tomatoes
2 C (500 ml) chicken stock
1 x 400 g tin red kidney beans, drained
1 lemon, juiced
salt, black pepper and cayenne pepper (to taste)
diced red onion
Optional: cooked chicken breast or cold barbequed chicken
Heat the olive oil in a large saucepan over medium heat. Gently soften the chopped onion and garlic. Add the chopped chilli, ground spices and fry until fragrant. Add the tinned tomato and hot chicken stock. Turn the heat to high and cook for 5-10 minutes. Add the drained kidney beans and allow to heat through.
Add the lemon juice and season to taste. For more heat, add cayenne pepper or more fresh chilli.
Serve hot or cold, with the accompaniments in small bowls for all to help themselves.