Mexican Chilli Bean Soup

Mexican Chilli Bean Soup

From   Budget Kitchen

Prep: 8 hours

Cook: 1 hour

Method: Easy

Course: Soup

Type: South Indian

Wholesome and delicious this soup will definitely satiate you


  • Red kidney beans (rajma), soaked overnight and drained ½ cup
  • Degi mirch powder ½ tsp
  • Oil 2 tbsps
  • Medium onion, chopped 1
  • Medium tomatoes, chopped 3
  • Garlic, chopped 1 tsp
  • Salt to taste
  • Lemon juice 1 tsp
  • To serve
  • Tomato, seeded and finely chopped 2 tbsps
  • Spring onions, sliced 2 tbsps
  • Fresh coriander leaves, chopped 1 tbsp
  • Tabasco sauce or any chilli sauce 2 drops


  • Heat oil in a pressure cooker, add onion and saute for 1 minute. Add tomatoes, garlic, degi mirch powder and salt and saute for 1 minute
  • Add the kidney beans and 3 cups of water and mix well. Cover the cooker with the lid and cook under pressure till 7-8 whistles are given out.
  • Open the lid when the pressure reduces completely, cool and blend in a blender.
  • Transfer into a deep non-stick pan, add lemon juice, adjust seasoning and consistency, mix and bring the soup to a boil.
  • Transfer into individual serving bowls, garnish with tomato, spring onion, coriander leaves and Tabasco or any other chilli sauce and serve hot with nachos.