Chilli con carne style tartiflette cheese soup

Chilli con carne style tartiflette cheese soup

20 min
55 min
6 people

Ermitage cheese used : Tartiflette cheese

Discover this cheese

Share or keep
this product page


  • 150g of Original Ermitage tartiflette
  • steak 250g of meat ground beef
  • tomatoes 400g chopped tomatoes tomatoes
  • red beans 400g of red beans
  • corn 240g of corn
  • red oinion 1 onion
  • Essigzwiebeln 1/2 red onion
  • garlic 2 cloves of garlic
  • red bell pepper 1 red bell pepper
  • fresh coriander 1 bunch of fresh coriander
  • paprika 1 to 2 tablespoons of spice (mixture of cumin, coriander, paprika, chilli)
  • dry pepper 1 dry pepper (or Jalapeno)
  • salt A pinch of Salt
  • pepper Pepper


  1. Chop the onion and finely chop the garlic. Fry the garlic in a pot with a dash of olive oil. Add the onion and cook for 2-3 minutes.
  2. Add the meat, add salt and stir until the meat is lightly browned. Add the spices, the seeded and diced pepper and the chopped tomatoes. Add the equivalent of 2 volumes of water (use the empty tomato tin as a measuring cup). Spice the sauce with the finely chopped chilli. Simmer for 1 hour.
  3. Drain the corn and kidney beans and rinse. Add to the soup and simmer for 10 minutes.
  4. Chop the red onion very finely. Cut the tartiflette cheese into cubes. To make it easier, place it in the freezer for 15 minutes beforehand.
  5. Arrange the soup in soup bowls, sprinkle with finely chopped red onion, chopped coriander, and add generous amounts of diced tartiflette cheese! Serve immediately to eat it fresh.