Mexican Bhel

35 Minutes

If you grew up in a Indian house hold, the dish does not need an introduction! Mexican Bhel, is basically a Mexican tortilla soup with an array of condiments and chutney hence the “bhel” in the name. The avocado chutney is so refreshing and definitely add flavor overall to the mexican bhel.

Fusion cuisine is a fantastic way to explore new flavors and create innovative dishes that bring together the best of different culinary traditions. A unique fusion recipe that marries the comforting warmth of Mexican soup with the vibrant flavors of Indian chaat.

Key Ingredients for Mexican Soup + Indian Chaat Fusion

The fusion recipe starts with a flavorful spicy and saucy Mexican soup base, enriched with the vibrant toppings characteristic of Indian chaat. Here’s a closer look at the ingredients and seasonings that bring this dish to life:

• Sautéed Onions, Peppers and Garlic: These form the aromatic base of the soup, adding depth and sweetness.
• Enchilada Sauce and Veggie Broth: Combine to create a rich, flavorful soup base with a hint of spice.You can use canned or my homemade enchilada sauce recipe – found here
• Pinto Beans: Add heartiness and protein to the dish, but you can add black beans as well.
• Seasonings: Chile powder, salt, pepper, oregano, and ground cumin infuse the soup with robust Mexican flavors. If you don’t have Chile powder you can use taco seasonings or smoked paprika in replace of it.
• Toppings: Fresh tomatoes, onions, lettuce, and baked tortilla strips add a crunchy, refreshing chaat-like finish! Don’t forget my avocado chutney too!

Preparing the Fusion Dish

1. Creating the Soup Base: Start by sautéing onions, peppers and garlic until they’re soft and fragrant. Add enchilada sauce and veggie broth, stirring to combine. Mix in the pinto beans and refried beans to give this soup some thickness and season with chile powder, salt, pepper, oregano, and ground cumin. Let the soup simmer until all the flavors meld together beautifully.

2. Topping It Off: Once the soup is ready, top it with fresh ingredients that evoke the spirit of Indian chaat. Add diced tomatoes, finely chopped onions, shredded lettuce, and a generous handful of baked tortilla strips. The avocado chutney will bring this whole dish together and add a ton of flavor. These toppings add a refreshing crunch and vibrant flavors, making each bite a delightful experience.

Enjoying Your Fusion Creation

This Mexican-Indian fusion dish is perfect for any occasion, whether you’re hosting a dinner party or looking for a comforting meal on a chilly evening. The warm, spicy soup base is complemented perfectly by the fresh, crunchy toppings, creating a harmonious blend of textures and flavors.

SHOP MY KITCHEN

Mexican Bhel

---

• Author: Sweta Patel
• Total Time: 30
• Yield: 4 1x

Print Recipe

Pin Recipe

Full Screen

Ingredients

Scale

1x 2x 3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

1x2x3x 4x 5x 6x 7x 8x 9x 10x 11x 12x 13x 14x 15x 16x 17x 18x 19x 20x

Mexican Bhel 

• 2 tbsp oil
• 1 onion finely chopped chopped
• 1 large jalapeño finely chopped
• 1 cup pinto beans cooked 
• 1/4 cup refried beans 
• 2.5 cups vegetable broth 
• 1/3 enchilada sauce 
• 1 tsp each of  the following: oregano, ground cumin, Chile powder, salt, garlic powder 

Avocado Chutney

• 1 avocado
• 2 garlic cloves 
• ½ jalapeno 
• ½ cup water
• ¼ cup onion chopped
• ¼ cup cilantro roughly chopped
• 1 tsp lemon juice
• 1 tsp salt
• 1 tsp pepper

Additional toppings

• Iceberg lettuce 
• Finely chopped cilantro 
• Scallions
• Tomatoes
• Pickled jalapeños
• Salsa and Sour cream 
• 2 flour tortilla cut into small squares

---

Instructions

Mexican Bhel

1. In a large pot heat over med/high heat, heat up the oil and sauté the onions and jalapeños. Cook this for 3 mins and add pinto beans and refried beans.
2. Add the vegetable broth and enchilada sauce along with all the seasonings. Give everything a good stir, cover the pot with the lid and simmer on medium heat for 12-15 mins. 
3. In the meantime you can cut the tortilla strips into small squares, spray them with little cooking oil and air fry or bake them at 350 degrees F, for 5-7 mins, until golden brow. Sprinkle with some Chile seasoning at the end. 

Assembly 

1. Once the soup is done cooking, ladle into a bowl and sprinkle with cheese right away, you want to layer the toppings from hot to coldest, this prevents the tortilla strips from becoming soggy. ex: shredded cheese, tomatoes + onions, jalapeños, sour cream, lettuce and top it off with some tortilla strips! Enjoy!

Avocado Chutney

1. Add everything in a blender and blend until a smooth consistency.

• Prep Time: 10
• Cook Time: 20
• Category: entree, Lunch, Main Course
• Cuisine: Indian, Mexican

Keywords: mexican bhel, mexican food, tortilla, enchilada sauce, soup