Mexican tomato soup

Description

Perfect for lunch. The spicy and rich flavor of this soup will delight not only fans of Mexican cuisine. If desired, you can reduce the spiciness by using less chili pepper. You can also adjust the consistency, from a thin, broth-like soup to a thicker one. If you blend the soup and then add beans, the focus will be primarily on the beans. If you leave all the ingredients in chunks, the flavor will be more varied. Serve the soup hot.

Instructions

1. 1

   Step 1

   Finely chop the chili pepper, garlic, and onion.

2. 2

   Step 2

   Sauté the onion in olive oil and add garlic and chili to it.

3. 3

   Step 3

   Fry for a few minutes, then add paprika, mix and cook for another 2 minutes.

4. 4

   Step 4

   Add ground chili pepper and coriander to the pan.

5. 5

   Step 5

   Cut the bell pepper into pieces. Using yellow pepper will make it stand out nicely against the other ingredients, but red is also fine. Add it to the pan and fry for 2 minutes as well.

6. 6

   Step 6

   In a separate saucepan, combine the resulting mixture with a can of tomatoes in their own juice.

7. 7

   Step 7

   Next, add broth to the pot. The amount depends on personal preference. If you want a thick soup, add less. It's a matter of taste, whatever you prefer.

8. 8

   Step 8

   At this stage, you can blend the soup with a blender until smooth to get a puree-like consistency, or you can leave the ingredients whole.

9. 9

   Step 9

   Add the beans in sauce. Simmer over low heat for another 3 minutes — and the soup is ready.

10. 10

    Step 10

    Before serving, you can garnish the soup with cilantro. Also, it's very tasty to make chips. To do this, take a tortilla or thin lavash, cut it into cubes, and fry on both sides in a dry skillet.