{"id":359,"date":"2019-03-19T00:00:27","date_gmt":"2019-03-19T00:00:27","guid":{"rendered":"https:\/\/thetableofspice.com\/?p=359"},"modified":"2020-12-24T21:46:14","modified_gmt":"2020-12-24T21:46:14","slug":"mexicanbhel","status":"publish","type":"post","link":"https:\/\/thetableofspice.com\/old\/mexicanbhel\/","title":{"rendered":"Mexican Bhel"},"content":{"rendered":"\n
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If you grew up in a Indian house hold, the dish does not need an introduction! Mexican Chili Bhel, is basically a Mexican tortilla soup with an array of condiments and chutney hence the “bhel” in the name haha. The avocado chutney is so refreshing and definitely add flavor overall to the mexican bhel.<\/p>\n\n\n\n

Aside from how easy it is to whip up, its also very filling and healthy, did I mention you can go to town the endless amounts of toppings! Check out my notes below, you can add or replace with black beans and air fry the tortilla strips! <\/p>\n\n\n\n

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DID YOU MAKE THIS DISH?<\/h2>\n\n\n\n

If you make this dish, be sure to leave a comment and\/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don\u2019t forget to tag me on Instagram @thetableofspice<\/a> or hashtag #thetableofspice<\/a> or both! Looking through the photos of recipes you all have made is my favorite!<\/p>\n\n\n

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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

Mexican Bhel<\/h2>\n
<\/div>\n
This dish needs no introduction, mexican Bhel, is the one dish that was made in every indian household and pretty much the closest thing we got to tortilla soup! <\/span><\/div>\n
<\/div>\n
Prep Time<\/span>10 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time<\/span>25 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>35 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
<\/div>\n
Course: <\/span>entree, Lunch, Main Course<\/span><\/div>
Cuisine: <\/span>Indian, Mexican<\/span><\/div><\/div>\n
Servings: <\/span>4<\/span> People<\/span><\/span><\/div>\n\n
Author: <\/span>Sweta Patel<\/span><\/div>\n\n\n

Ingredients<\/h3>
  • 2<\/span> flour tortilla<\/span> cut into strips or squares
    <\/span><\/li>
  • 2 & \u00bd<\/span> cups<\/span> vegetable broth <\/span><\/li>
  • 1<\/span> cup<\/span> enchilada sauce of choice<\/span> I used old el paso<\/span><\/li>
  • 1<\/span> 16oz<\/span> kidney beans<\/span><\/li>
  • \u00bd<\/span> cup<\/span> onion<\/span> chopped<\/span><\/li>
  • \u00bd<\/span> cup<\/span> corn<\/span> fresh or frozen<\/span><\/li>
  • \u00bc<\/span> cup<\/span> cilantro<\/span> chopped<\/span><\/li>
  • 2<\/span> tbsp<\/span> oil<\/span><\/li>
  • 1<\/span> tbsp<\/span> garlic<\/span> minced<\/span><\/li>
  • 1<\/span> tbsp<\/span> jalapeno <\/span> finely chopped<\/span><\/li>
  • 1<\/span> tsp<\/span> oregano<\/span><\/li>
  • 1<\/span> tsp<\/span> cumin<\/span><\/li>
  • 1<\/span> tsp<\/span> chile powder<\/span><\/li>
  • 1<\/span> tsp<\/span> salt<\/span><\/li>
  • 1<\/span> tsp<\/span> black pepper<\/span><\/li><\/ul><\/div>

    Avocado Chutney<\/h4>
    • 1<\/span> avocado<\/span><\/li>
    • 2<\/span> cloves of garlic<\/span> roughly chopped<\/span><\/li>
    • \u00bd<\/span> jalapeno<\/span> roughly chopped<\/span><\/li>
    • \u00bd<\/span> cup<\/span> water<\/span><\/li>
    • \u00bc<\/span> cup<\/span> onion<\/span> chopped<\/span><\/li>
    • \u00bc<\/span> cup<\/span> cilantro <\/span> roughly chopped<\/span><\/li>
    • 1<\/span> tsp<\/span> lemon juice<\/span><\/li>
    • 1<\/span> tsp<\/span> salt<\/span><\/li>
    • 1<\/span> tsp<\/span> pepper<\/span><\/li><\/ul><\/div>

      Addtional toppings <\/h4>
      • ice burg lettuce <\/span> shredded <\/span><\/li>
      • scallions<\/span><\/li>
      • tomatoes <\/span> diced <\/span><\/li>
      • jalapenos <\/span><\/li>
      • salsa <\/span><\/li>
      • sour cream <\/span><\/li><\/ul><\/div><\/div>\n

        Instructions<\/h3>

        Mexican Bhel<\/h4>
        • In a large pot heat up the oil and add the onion, jalapeno and corn. Cook this for 3 mins and add all the seasonings including the cilantro. Next add the beans, followed by enchilada sauce and vegetable broth. Give this a good stir and cook on med- low heat for 20 mins.<\/span><\/div><\/li>
        • You can air-fry or bake the tortilla strips; bake at 350 degrees F, for 15 mins.When baking or airfying, drizzle a little of oil on the strips before placing them in the oven and sprinkle with some chile seasoning, this will take the taste to another level!<\/span><\/div><\/li>
        • 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. <\/span>
          <\/div>ex: shredded cheese, pico de gallo, jalapenos, sour cream, lettuce and top it off with some tortilla strips! Enjoy! <\/span><\/div><\/li><\/ul><\/div>

          Avocado Chutney<\/h4>
          • Add everything in a blender and blend until a smooth consistency. <\/span><\/div><\/li><\/ul><\/div><\/div>\n
            <\/div>\n

            Notes<\/h3>
              \n
            • You can add black or pinto beans, just make sure the total measurements for the beans equal to 2 cups.<\/li>\n
            • You can use canned beans or make them in the instant pot.<\/li>\n<\/ul><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"

              If you grew up in a Indian house hold, the dish does not need an introduction! Mexican Chili Bhel, is basically a Mexican tortilla soup with an array of condiments and chutney hence the “bhel”…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"nf_dc_page":"","wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":false,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false},"version":2}},"categories":[1913,1910,1905],"tags":[1134,1133,1132],"class_list":["post-359","post","type-post","status-publish","format-standard","hentry","category-recipes","category-soups-sides-snacks","category-vegetarian","tag-bhel","tag-indian-fusion","tag-mexican-bhel"],"jetpack_publicize_connections":[],"jetpack_featured_media_url":"","jetpack_sharing_enabled":true,"jetpack_likes_enabled":true,"_links":{"self":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/359","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/comments?post=359"}],"version-history":[{"count":7,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/359\/revisions"}],"predecessor-version":[{"id":3212,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/posts\/359\/revisions\/3212"}],"wp:attachment":[{"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/media?parent=359"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/categories?post=359"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thetableofspice.com\/old\/wp-json\/wp\/v2\/tags?post=359"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}