I love Mexican chilli soup. It is such a soulful soup and is so easy and quick to prepare. The Mixed bean soup is full of proteins and I add some veggies as well to increase the fibre content in the soup.

If you have some pre-boiled beans, then this soup will take only about 15 minutes to make. So, I am not complaining, eh!

Its best had with tortillas or even with the crunchy nachos as the side. I didn’t have either so I had this with garlic bread and it was super satisfying. J  How do you like your Chilli Soup?

COOKING TIME: 30 minutes



  1. Red kidney beans- 1/3 cup
  2. Black-eyed beans – ¼ cup
  3. Green/Red Capsicum -1
  4. Carrot – 1
  5. Onion – 1 small, finely chopped
  6. Tomatoes – 3 medium
  7. Garlic – 2 cloves
  8. Red chilli flakes – 1 teaspoon
  9. Dried Herbs – 1 tablespoon
  10. Olive Oil – 1 tablespoon
  11. Salt – to taste


  1. Soak the beans overnight or for atleast 5-6 hours.
  2. Boil the mixed beans in a pressure cooker with some salt. It would take a long whistle on high flame and then on simmer for next 15-20 minutes.
  3. Take it off the flame and allow the whistle to release.
  4. In a pan, add olive oil and finely chopped finely chopped onions and garlic.
  5. Puree the tomatoes and add them to the pan once the onions start cooking and turning translucent.
  6. Allow the mix to cook for 5-7 minutes on medium flame.
  7. Roughly chop bell peppers and carrots and add them to the pan.
  8. Add salt and chilli flakes and allow the veggies to cook on low flame for 5 minutes or so.
  9. Add the boiled kidney beans and the water they were boiled in. Mix well for a minute or two.
  10. Add dried herbs and serve hot with tortillas or garlic bread.

Which is your favourite soup?