Firstly, soak the dried chipotle chillies in 100ml of boiling water for about 10-15 minutes while you are prepping the rest of your ingredients.
In a deep saucepan, heat the rapeseed oil and then add the onions, cooking until nice and glossy on a medium heat.
Then add half the tin of red kidney beans along with the ground coriander, sweet smoked paprika and cumin. Stir in until the mixture is coated. Add a splash of the soaking water from the chillies, this will help everything combine together.
Stir in the chopped tomatoes then fill the can half full with some warm water and stir in. Add the salt.
Add the chillies and the soaking water to the mixture along with 100ml of beef stock, bring to a simmer.
Take off the heat and using a soup stick blender whizz everything up until the mixture is smooth.
Add the rest of the beef stock and the oregano and stir. Place back on the heat, bring to the boil, then cover and simmer for 30 minutes.
While your soup is simmering, cook the chorizo in a pan, it will only need about 3 minutes. Then add to the soup to infuse the flavour. (The chorizo will release quite a lot of oil, I didn't put this in).
When there is about 15 minutes left add the sweetcorn and the rest of the red kidney beans and stir in.
Serve with a few slices of avocado, a handful of Mexican cheese, coriander and a big dollop of sour cream. Enjoy!
View the recipe instructions at Globe Scoffers
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