Spicy Mexican Soup

We are well and truly into winter and there’s no better way to keep warm than with a hearty soup amigos! And who doesn’t love that extra kick a touch of chilli adds? Try this spicy Mexican soup – the perfect comfort food for this time of year!

Makes: 4 servings

Prep time: 20 mins | Cooking time: 20 mins


2 cans whole tomatoes in juice

1 large onion, coarsely chopped

2 teaspoons finely chopped garlic

1 teaspoon finely chopped fresh jalapeño chilli including seeds

2 teaspoons finely chopped peeled fresh ginger

3 tablespoons olive oil

1/2 teaspoon ground cumin

2 1/4 cups reduced-sodium chicken broth

1 tablespoon sugar, or to taste

2 teaspoons salt, or to taste



  1. Drain 1 can tomatoes, discarding juice, then purée with remaining can tomatoes (including juice) in a blender.
  2. Cook onion, garlic, chilli and ginger in oil in a 4- to 5-quart heavy non-reactive pot over moderate heat, stirring frequently, until onion is softened, for about 8 minutes. Add cumin and cook, stirring for 1 minute.
  3. Stir in puréed tomatoes, broth, 1 tablespoon sugar, and 2 teaspoons salt and simmer uncovered, stirring occasionally for 20 minutes. Working in 3 or 4 batches, blend soup in blender until smooth (use caution when blending hot liquids).
  4. Transfer soup as blended to a sieve set over a large bowl and force through sieve, discarding seeds.
  5. Stir in sugar and salt to taste.