Name: Chilli con carne soup
Cook time: 35 min
Total time: 35 min
Yield: 6
Ingredients: 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)

This recipe is from our cookbook, Lunch Box.

Ingredients

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)

Method

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.

Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

Instagram Facebook

Styling by Olivia Blackmore

Ingredients

Method

Related stories