El Soup-o Mexican Style

We were hit by another cold wave here recently. BRrrrrrr.....No snow and yet we were surrounded by the dry winter. Not the good kind. And my heart was craving something to warm my insides. 

Thus enters the hero of my cold stark winter-y day. He is colourful, lively, HOT, fiery, intense and mmmmm so delicious. He is.... El Soup-o or Sopa as it is better known in Spanish. So filling that even though you really want to go in for seconds, you might have to wait for some time before you can. 

What I recommend is, curl up on your couch, go ahead, try it; pick up your favourite book or play your favourite movie while you sip this delicious soup and you'll be in bliss land. 

On to the recipe then.

Serves: 4

Time taken: 30 mins

Complexity: **

You'll need

4-5 whole Spring onions/ scallions
1 Green bell pepper
1 Red Bell pepper
1 Yellow bell pepper
1 can baked beans (use any other canned beans of your choice)
1 1/2 cup boiled corn
2-3 tbsp olive oil
1 tbsp taco seasoning (Make your own taco seasoning below)
1 1/2 cups tomato puree
4 cups chicken stock or Water + bouillon cube
Freshly ground black pepper
Coriander leaves to garnish
Cheddar cheese, grated
Tortilla chips (I used nacho flavoured tortilla chips) 

To make your own taco seasoning

Combine 1 tbsp salt with 1/2 tbsp of red chili powder, 1/2 tbsp garlic powder, 1/2 tbsp cumin powder, 1/3 tbsp oregano and you're good to go.


Take the spring onions and give them a thorough wash 

Slice them up as thinly as you can. Separate the whites and greens.

Dice up the bell peppers too. The green one,

The Yellow one,

And the Red one.

Heat the olive oil in a deep, thick bottomed soup pan. 

Add the chopped veggies to the heating oil. 

Stir them around a bit for 1-2 mins till you see the veggies softening a little. Now add the taco seasoning. 

The reason why we add the seasoning now is so that the dry spices get a chance to cook before we add the rest. Stir for another minute and then add the can of baked beans.

Give it a stir and add the boiled corn kernels. 

Add the tomato puree now. I usually just take 4-5 tomatoes and puree them at home. You can used canned puree as well. Or if you want tomato chunks, you can use crushed tomatoes, whole tomatoes, whatever rocks your boat. 

Also add the chicken stock or vegetable stock whatever you prefer.

Let it simmer for around 15 mins till the water content has reduced a bit and the flavours have amalgamated well. Give it a taste. Check it if you need to add more salt. Crack some black pepper over it. Make it a little spicy and you'll love it all the more! Don't forget to sprinkle your love. 

To serve, 

Ladle the soup in your favourite bowls/ glasses. Add the tortilla chips to the soup. Sprinkle some cheddar cheese on top. Top it off with the greens of your scallions and a few coriander leaves. 

Your good lookin' hero is ready to save you on a winter-y day to provide you with warmth and comfort! 

Beware: the soup's really tempting but it will also scald your tongue if you drink it too quickly! 

It is so thoroughly amazing. The almost crispy tortilla chips, the melting cheddar cheese and the wonderful Mexican flavours, the freshness from the coriander leaves. Mmm mm mm... Indulge! :)  


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