Craving a fiery explosion of flavor that'll warm you from the inside out? Then look no further than this Spicy Mexican Soup, a recipe bursting with authentic Mexican spices and bold, vibrant ingredients. Forget bland broths; this recipe, inspired by the culinary genius of Gordon Ramsay, delivers a depth of taste that will leave you craving more. Imagine a rich and complex soup brimming with tender chicken, fire-roasted tomatoes, and a medley of aromatic spices – all simmered to perfection. The perfect balance of heat and heartiness makes this a meal ideal for a chilly evening or a spicy lunchtime treat.
This isn't your average Mexican soup; this is a culinary adventure. Get ready to elevate your soup game with a recipe that's both satisfying and surprisingly easy to execute. Ready to embark on this flavorful journey? Let's dive into the step-by-step guide and create this incredible Spicy Mexican Soup together.
Tools Needed
- Frying pan
- Baking tray
- Oven
Ingredients
- Red onions: finely chopped
- Chipotle chilies
- Cumin: 1 teaspoon, toasted
- Oregano: dried, to taste
- Garlic: generous amount
- Sugar
- Tomato puree: 4 tablespoons
- Chopped tomatoes
- Kidney beans
- Vegetable or chicken stock
- Ripe tomatoes: 3, finely diced
- Jalapeno peppers: 1-2, finely diced
- Red onion: 1/2, finely diced
- Fresh coriander: good handful, chopped
- Lime juice: 2 limes
- Salt and pepper: to taste
- Extra virgin olive oil: drizzle
- Large shop-bought wraps: 6
- Smoked paprika
- Avocado
- Sour cream
- Cheese (Lancashire or similar)
Step-by-Step Instructions
Step 1. Building the Spicy Base
- Finely chop red onions.
- Add heat by frying Chipotle chilies, cumin, oregano, and garlic in oil. The chilies will swell.
- Add sugar to balance the heat of the chilies and caramelize.
- Fry tomato puree.
- Add chopped tomatoes, kidney beans, and enough vegetable or chicken stock to cover.
- Simmer for 15 minutes.
Step 2. Preparing the Fresh Pico de Gallo
- Finely dice tomatoes, jalapenos, and red onion. Chop coriander. Add lime juice, salt, pepper, and olive oil.
Step 3. Making Homemade Tortilla Chips
- Brush wraps with olive oil, sprinkle with smoked paprika, cut into triangles, and bake at 180 degrees until golden brown.
Step 4. Plating and Serving
- Serve the soup topped with avocado, sour cream, cheese, and fresh coriander.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Be adventurous with the chilies, but use caution as they are hot.
- The longer you cook the chilies, the hotter the soup will become.
- Balance the heat of the chilies with cooling ingredients like avocado, sour cream, and cheese.
Nutrition
- Calories: 500-600
- Fat: 20-25g
- Carbs: 60-70g
- Protein: 20-25g
FAQs
1. Can I make this soup vegetarian?
Yes! Simply omit the chicken and add 1 cup of cooked black beans or lentils for extra protein and heartiness. Adjust seasoning as needed.
2. How can I adjust the spice level?
Start with less chili powder and add more to taste. You can also adjust the amount of jalapeños. For a milder soup, remove the seeds and membranes before adding them.
3. Can I make this soup ahead of time?
Absolutely! This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days.
So there you have it – a fiery, flavorful, and utterly satisfying Spicy Mexican Soup that’s sure to impress. This recipe, inspired by Gordon Ramsay’s bold culinary style, delivers a taste experience unlike any other. Enjoy the delicious rewards of your hard work, and don't forget to share this recipe with your friends and family!