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Gluten Free Mexican Soup Recipe

Gluten Free Mexican Soup Ingredients
I created this gluten free Mexican soup recipe one day when I was due to go grocery shopping and didn’t have much food available in my fridge or cupboards.

I was glad I did, as it was very tasty and filling and has become a firm favourite in my house!

The soup is very simple to make and is almost a meal in itself. If you like your food to be extra spicy you can easily spice this up by adding some extra fresh chilli or dried chilli powder.

I hope you enjoy it!

 

 

Gluten Free Mexican Soup Ingredients (serves 4)

  •  1 tin of tomatoes
  • 1 large carrot
  • 1 green pepper
  • 1 medium onion
  • 1 chilli
  • 2 cloves of garlic, crushed
  • 1 tin of mixed beans or kidney beans
  • 1 gluten free vegetable stock cube or 600ml of vegetable stock
  • 1 cooking chorizo sausage (optional)
  • 1/2 teaspoon of chilli powder
  • 1/2 teaspoon of cumin
  • 1/2 teaspoon of ground coriander
  • Fresh coriander to garnish
  • Handful of long grain rice (optional)

Most of these ingredients are naturally gluten free, but as with everything that comes in a tin or a packet always be sure to double check the ingredients just to make sure.

Gluten Free Mexican Soup Method

Start by frying the onions, garlic, chorizo and chilli in some olive oil for 3-4 minutes. Then add the chopped carrots and peppers and continue to fry for a further 3-4 minutes. Remove the chorizo from the pot and set aside.

Next add the tin of tomatoes and the chilli poweder, cumin and coriander. While this is cooking boil the kettle and prepare 500ml  of vegetable stock. Add this into the pot, bring to the boil and then allow to simmer for 20 minutes.

If you want a slighly chunky soup spoon out some of the pepper, onions and carrots and set aside. Take a hand held blender and blend the soup mixture until it is smooth then add the chorizo and the vegetables back into the pot.

Put the pot back on the hob and add a handful of uncooked rice and the beans. Simmer the gluten free Mexican soup for a further 15-20 minutes or until the rice is cooked.

Stir in some fresh corander leaves and then serve in bowls with some fresh coriander on the top.

I hope you like this gluten free Mexican soup recipe and feel free to let me know in the comments below if you have any questions or suggestions!

Gluten Free Mexican Soup - The Finished product!

 

 

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