Chilli bean soup with corn chips

Jill Dupleix
Chilli bean soup with corn chips.
Chilli bean soup with corn chips. Photo: Marina Oliphant

The best thing about this soup is that it takes everything good about chilli con carne - and turns it into something lighter and faster, but no less satisfying.


1 onion, chopped

1 tbsp vegetable oil

300g minced beef

1 tsp ground coriander

1 tsp ground cumin

good pinch of cayenne

1 tsp ground paprika

1 red capsicum, finely chopped

½ tsp dried oregano

250ml tomato juice

400g canned tomatoes

700ml stock or water

sea salt and pepper

400g canned red kidney beans

100g corn chips

2 tbsp grated cheddar

2 tbsp pickled jalapeno chillies, sliced, or fresh green chilli, sliced


Heat the oil in a non-stick pan and cook the onion until soft. Add the beef, coriander, cumin, cayenne and paprika, and brown well, stirring.

Add the capsicum, oregano, tomato juice, tomatoes, stock, salt and pepper. Bring to the boil, stirring, then simmer, covered, for 15 minutes.

Drain the beans but do not rinse. Add the beans and simmer for 5 minutes. For a thicker soup, mash a few of the beans into the soup.

Serve in warm bowls and scatter with corn chips, cheese and chillies.