Soups 🇲🇽 Mexican

Mole de Olla (Mexican Beef and Vegetable Chilli Soup)

A hearty beef and vegetable soup with corn, carrots and green beans in a smoky chilli broth.

Made with Tortilla soup base. Make a batch of the base first, then this takes minutes. Skip to the method

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  • Time2 hr 30
  • LevelMedium
  • Costabout £5.88 a head

Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.

4 servings

Ingredients

Tick what you need to buy. It goes on your shopping list.

Method

  1. 1

    Put the beef shin and water in a large pot and bring to a simmer, skimming off the foam. Cover and cook gently for 1 hour.

    60 min
  2. 2

    Pour in your ready made tortilla soup base (see the base recipe) and add the corn and carrots. Simmer for 40 minutes, until the beef is tender.

    40 min
  3. 3

    Add the courgettes and green beans and simmer for 10 minutes.

    10 min
  4. 4

    Season with salt. Skim off any excess fat.

  5. 5

    Serve in deep bowls with chopped onion, lime wedges and warm tortillas.

Tips

  • Beef shin gives a rich broth and tender meat after a long simmer.
  • Add the more delicate vegetables at the end so they keep their colour.
  • Add a sprig of epazote if you can find it, as it is traditional in this soup.

Storing and freezing

Keeps in the fridge for 3 days. Freeze for up to 3 months and reheat until steaming hot all the way through.

Questions

Is mole de olla actually a mole?

It is a chilli based soup, not a thick sauce. The word mole here refers to the chilli flavoured broth.

Can I use stewing beef?

Yes. Use chuck steak or stewing beef, cut into large pieces.

Can I make it in a slow cooker?

Yes. Cook on low for 8 hours, adding the soft vegetables for the last 30 minutes.

More made with tortilla soup base

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Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.

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