Mexican Bean Soup Recipe
Ingredients to make Mexican Bean Soup:
- 300 grams of cooked red beans
- 2 cups of chicken broth
- 120 milliliters of milk cream
- 4 units of red tomato
- 2 units of white onion
- 2 branches of long onion
- 1 teaspoon of garlic paste
- 40 grams of fresh coriander
- 1 dessert spoon of red pepper
- 1 pinch of dried oregano
- 1 pinch of cumin powder
- 1 pinch of salt
How to make Mexican Bean Soup:
- To start making the Mexican bean soup recipe, our first step is to pre-list all the ingredients for its preparation.
- You must take a deep pot over medium heat with a teaspoon of sunflower oil, once hot add the white and long onions with salt and pepper to taste. Let fry for a few minutes.
- Once the onions take on a transparent tone, add the tomato in hulls, a little garlic paste and fry for a few minutes.
- Add the chicken broth in the pot where we have our vegetables and add oregano to taste. This will be the base of our Mexican soup. Let this base cook for about 20 minutes and remove from heat.
- You must let the base of the bean soup cool down and once it reaches room temperature, blend all the preparation.
- Take the result back to a pot and add the cooked red beans, the red pepper and another little oregano to taste. You should keep the bean soup for about 10 minutes over medium heat. Turn off the heat and it’s ready to serve.
