in Soup Recipes

Mexican bean soup

updated

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Ingredients for 6 servings:

  • 2 cans of baked beans
  • 1 can of corn
  • 400 g minced beef
  • 2 onions, red
  • 2 tbsp tomato paste
  • 1 liter chicken broth
  • 2 cups sour cream
  • 1 chili pepper(s)
  • salt and pepper
  • Sugar
  • 1 bunch of coriander leaves
  • 2 tbsp oil

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Heat oil in a pan. Add the minced meat and onions and fry. Sauté the tomato paste, then deglaze with the chicken stock. Add the beans, corn, sour cream, and season with chili, pepper, salt, and sugar. Heat everything until golden brown and finally add the freshly chopped coriander.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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