Mexican beef chilli soup

Throwing together a hearty soup is easy with a few carefully selected store-bought ingredients. Packed with beef mince, beans and spicy chipotle, this is one cheat's dinner that's bound to please.

  • 5 mins preparation
  • 30 mins cooking
  • Serves 4
  • Print


Mexican beef chilli soup
  • 500 gram beef mince
  • 435 gram jar black bean and chipotle salsa
  • 1 litre beef stock
  • 500 gram frozen mixed vegetables
  • 400 gram can four-bean mix, rinsed, drained


Mexican beef chilli soup
  • 1
    In a large oiled saucepan, saute mince on high for 4-5 minutes, breaking up lumps with a spoon, until well browned.
  • 2
    Add chipotle salsa and cook for 1 minute. Pour in beef stock, bring to boil.
  • 3
    Reduce heat to low. Simmer for 10 minutes. Stir in vegetables and beans. Simmer for 2 minutes.
  • 4
    Serve accompanied with coriander leaves and sour cream, if liked.

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