Our Chefs' Recipes

Hearty Tofu Chili Soup

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Hearty Tofu Chili Soup


INGREDIENTS (serves 4)


  • 454 g (1 lb) firm tofu, cut into small cubes
  • 540 ml (19 oz) stewed tomatoes
  • 540 ml (19 oz) kidney beans, rinsed and drained
  • 1 red pepper, diced
  • 1 medium-size onion, minced
  • 2 garlic cloves, chopped
  • 2 celery stalks, diced
  • 1 litre (4 cups) of chicken stock
  • 60 ml (4 tbsp) olive oil
  • 10 ml (2 tsp) cumin, ground
  • 10 ml (2 tsp) coriander, ground
  • 10 ml (2 tsp) Mexican chili powder
  • 125 ml (½ cup) fresh cilantro, chopped
  • 15 ml (1 tbsp) of sour cream
  • 30 ml (2 tbsp) of Monterey Jack cheese
  • Salt and pepper




  • Mix the tofu with half of the olive oil and the cumin, ground coriander and Mexican chili powder.


  • Brown the tofu cubes in the other 2 tbsp of oil. Set aside.


  • In the same pan, sauté the onion with the garlic, pepper and celery.


  • Add the tomatoes, kidney beans and chicken broth.


  • Bring to a boil and let simmer for 15 minutes. Add salt and pepper to taste.


  • Add the tofu and chopped cilantro and let simmer for five minutes.


  • When ready to serve, ladle into soup plates and garnish each with the sour cream and the Monterey Jack cheese.


  • You can also add a few nachos on the side.





Recette de chef -

Guylaine Lévesque

Chef at Ambiance


Find out more about fine cuisine at Le Groupe Maurice.

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