Herbies Spices Recipes

Mexican Chilli Soup

Ingredients

At a glance

Soups & Salads

3 large tomatoes

1 small onion

1 clove garlic

1L chicken stock

1 tablespoon olive oil

½ cup chopped bacon

1 cup finely chopped mushrooms

1 tablespoon ricotta

Methods/steps

Preheat grill or barbecue griddle.
Thickly slice tomatoes and onion, and char along with chillies and garlic for five minutes. Remove chillies and grill remaining vegetables a further five minutes.
Take stems and seeds from chillies and soak in 1 cup stock for 10 minutes.
Puree vegetables, chillies and 2 cups of the stock until smooth.
Heat oil in a large saucepan, add bacon and mushrooms and cook, stirring occasionally, for 5 minutes.
Blend these with the remaining stock, with the ricotta, until smooth, then return to saucepan with the chilli soup, adding salt to taste. Cook a further five minutes.
Garnish with fresh coriander when serving.

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