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.

  • 35 mins cooking
  • Serves 6
  • Print
This recipe is from our cookbook, Lunch Box.


  • 1 bunch coriander
  • 2 tablespoons olive oil
  • 1 red onion, chopped finely
  • 2 clove garlic, crushed
  • 35 gram sachet fajita seasoning mix
  • 400 gram bottled tomato and chilli pasta sauce
  • 1.5 litres (6 cups) beef stock
  • 400 gram can red kidney beans, drained, rinsed
  • tortilla chips and sour cream, to serve (optional)


  • 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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