Ingredients
The following ingredients have 4 Servings
- 1 tsp EACH garlic powder, onion powder and cayenne pepper
- 2 tsp EACH dried oregano and paprika
- 2 1/2 tsp cumin powder
- 3/4 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- 2 garlic cloves (, minced)
- 1 onion (, finely chopped (brown or yellow))
- 500 g / 1 lb ground beef ((mince), lean)
- 400 g/ 14 oz can black beans (1 can) (, drained and rinsed (Note 2))
- 400g / 14oz can corn kernels (1 can) (, drained and rinsed)
- 120 g / 4.5 oz canned green chili ((Note 3))
- 800 g / 28 oz canned crushed tomato
- 2 cups beef broth
- Shredded cheese ((essential!))
- Sour cream (or yoghurt (essential!))
- Fresh coriander/cilantro leaves or shallots/scallions (, finely sliced)
- Corn chips
- Other options: diced avocado, squeeze of lime juice
Instruction
- Heat oil in a pot over medium high heat. Add garlic and onion, cook until softened (3 min).
- Add beef and turn up the heat to high. Cook, breaking it up as you go, until it all changes from pink to brown.
- Add remaining Soup ingredients and Taco Seasoning. Bring to a simmer then turn heat down to medium.
- Simmer for 10 minutes to bring the flavours together. Adjust thickness with water if desired.
- This is how I like to serve it: place a handful of corn chips in the bowl. Ladle in soup. Top with sour cream, cheese, coriander and a few crushed corn chips. For a healthier option, skip the corn chips in the bowl and/or serve more on the top / side of the soup.
