The secret to this wonderfully quick and tasty Mexican soup recipe is the use of canned beans in chilli sauce. So yes, it's a bit of a cheat's recipe but the results are so good, I think we'll be forgiven for a bit of cheating.
It's a fab soup. Very tasty and filling, it makes an excellent protein-rich vegetarian lunch. The fact that it only takes 10 minutes to cook makes me love it even more. It is perfect as it is but if you want to make it a bit more special, serve it with a dollop of guacamole and a nice chunk of cornbread on the side.
1 tablespoon of olive oil
1 medium sized onion, finely chopped
1 fat clove of garlic, crushed
1 400g/14oz can of chilli beans
200g/7oz canned tomatoes (1/2 average can)
300mls/10 fl oz/1¼ cups of vegetable stock
Good pinch of chilli flakes or chilli powder
150mls/5 fl oz/two thirds of a cup of sour cream or crème fraiche
Put the olive oil in a heavy based pot or soup kettle and place over a medium heat.
2. Add the onion and garlic and fry gently for about 5 minutes until soft.
3. Next add the beans, tomatoes, stock and chilli flakes. Bring to the boil and simmer for 5 minutes.
4. Purée the soup with a hand blender or in a food processor. Return to the heat and stir in the sour cream. Don't boil but stir well until mixed through and serve.