Recipe: Mexican Corn Chilli Soup [Vegan]

Preparation 25 minutes | Cooking Time 3 hours  |  Servings ~10

I'm a spice head and I reeeeally wanted a soup with a kick.

I also happened to have leftover kidney beans and corn from last week's grocery shopping.

Perfect! :D

This soup is really warming, not too spicy, but has a nice kick.

Super filling and hearty.

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Spices

• 4 tsp cumin
• 4 tsp sweet paprika
• 2 bay leaf
• 3 tsp dried onion 
• 1 tsp fennel smashed 
• 2 tsp chilli flake
• 1 tsp nutmeg

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Ingredients

• 2 fresh red chilli deseeded and chopped
• 2 onions
• 6 cloves of garlic sliced
• 1 green capsicum
• 1 tbsp tomato paste
• 2 cans of chopped tomato
• 1 can kidney bean
• 1 can corn 
• 3 medium carrots peeled and chopped
• 4 large potatoes peeled and chopped 

• 250g brown mushroom sliced
• 200g soaked red beans
• 50g green lentils  
• 1 large hard tofu frozen then defrosted and chopped into small cubes 
• 3 tbsp light olive oil 
• 6 litres of water
• 2 tsp Pepper
• 2 tbsp stock

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Preparation

1. Fry in oil, garlic and onion for 3 minutes.
2. Stir in tofu and spices, fry for another 3 minutes. 
3. Pour in water and all the ingredients except kidney beans and corn.
4. Boil for about 30 minutes and simmer for 1 hour. Add in kidney beans and corn simmer for another hour.
5. Soup should be broth but slightly thicker in consistency. If not, simmer further.
6. Add in salt and pepper to taste.
7. Sprinkle in fresh parsley

Serving Suggestion:
Serve in your favourite soup bowl with a couple of slices of crusty bread and dollop of butter or olive oil.

Watch the video walk-through on the Instagram post here >

Feedback

If you decide to make this delicious and easy-to-make Mexican Corn Chilli Soup please let me know about your cooking experience and feel free to send me pictures or tag me on Instagram at @livingwithyoo.

Happy cooking!!

HJYx

View this post on Instagram

A post shared by Haejin Yoo ♡ Culinary Artist (@livingwithyoo) on Feb 18, 2019 at 1:08am PST