Quick & Easy

Chilli con carne soup

This chilli con carne soup recipe is just the thing to warm you up from the inside. Make it as spicy as you like.
Chilli con carne soup recipeJohn Moffat

This recipe is from our cookbook, Lunch Box.



1.Separate coriander roots, stems and leaves. Wash and finely chop roots, stems and half the leaves; reserve remaining leaves to serve.
2.Heat oil in a large heavy-based saucepan over medium heat; cook onion, stirring, for 3 minutes or until softened. Stir in chopped coriander, garlic and seasoning mix; cook for 1 minute or until fragrant.
3.Increase heat to high and add mince; cook, stirring to break up any clumps, for 5 minutes or until well browned. Add pasta sauce, stock and beans; bring to the boil. Reduce heat to low; cook, covered, for 10 minutes. Skim and discard fat from surface. Season to taste.
4.Serve soup with tortilla chips, sour cream and topped with reserved coriander leaves
  • Soup can be made to the end of step 3 up to 2 days in advance and refrigerated in an airtight container. Or freeze it for up to 3 months; thaw in the fridge, then reheat in a microwave.

    * Divide soup among portion-sized airtight containers. Transport in cooler bags. Refrigerate until ready to serve. Reheat in a microwave. Alternatively, reheat soup at home and transport in a thermos.


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