Taco soup
Serves 4 - 6
Easy
Prep:
Cook:
Make beans the star of the show in this filling soup. Serve all the toppings on the side so people can help themselves
Skip to ingredients
Units:
- 3 tbsp olive oil
- 400g beef mince
- 3½ tsp ground cumin
- 3 tsp garlic granules
- 3 tsp onion granules
- 2 tsp chilli powdermild or hot to taste
- 2 tsp paprika
- 2 tsp dried oregano
- 1 onionfinely chopped
- 2 garlic clovesfinely chopped
- small handful of corianderleaves picked and stems finely chopped
- 1 tbsp tomato purée
- 6 pickled jalapeñosroughly chopped
- 800ml beef stock
- 400g can chopped tomatoes
- 400g can black beansdrained and rinsed
- 400g can mixed beansdrained and rinsed
- 198g can sweetcorndrained
- 2 tbsp polentaor cornmeal
For the toppings
- tortilla chipssoured cream, chopped avocado, finely chopped red onion, grated cheddar
Nutrition: Per serving (6)
- kcal389
- fat19g
- saturates6g
- carbs25g
- sugars7g
- fibre10ghigh
- protein24g
- salt1.1g
Method
step 1
Put 2 tbsp of the oil in a large, deep saucepan over a medium-high heat. Add the beef, all the spices and oregano. Cook, breaking up with a wooden spoon, for 5-7 mins until browned. Remove to a bowl and set aside. Reduce the heat to medium, pour in the remaining oil and stir in the onion. Cook for 6-8 mins until softening, then mix in the garlic, coriander stems and tomato purée. Cook for 3-4 mins until the garlic is fragrant and the tomato purée has darkened.
step 2
Return the beef to the pan along with the jalapeños, beef stock, tomatoes, beans, sweetcorn and polenta. Stir well and bring to a gentle simmer. Cook for 25-30 mins until reduced slightly. Season and serve with the coriander leaves and other toppings.
