Spice things up with an authentic Mexican soup with a hint of rich dark chocolate
Heat the olive oil in a large saucepan. Once hot, add the onions, garlic and red and yellow peppers, stir and cook for 6-8 minutes, or until the onion and peppers start to colour and soften. Add the fresh red chilli and all the ground spices - cayenne pepper, cumin, coriander and smoked paprika – then gently cook for approximately 15-20 minutes. If it starts to catch on the bottom, add a little water.
Add the red wine vinegar, sugar and tomato purée, stir and cook for a further 5 minutes. Add the pinto beans, chopped tomatoes and vegetable stock. Bring to the boil then lower the heat, cover and gently simmer for about 30 – 40 minutes.
Meanwhile, to make the avocado salsa, peel, stone and finely dice the avocado. Place in a bowl and combine with the red onion, chilli, coriander, extra virgin olive oil and lime juice. Season with the salt, and set to one side.
Ladle the soup into 4 warmed bowls and top with a good spoonful of the avocado salsa, a dollop of sour cream, and a drizzle of extra virgin olive oil. The soup should be served piping hot.
The best chefs on TV and over 6,000 recipes