A hearty taco soup with minced beef, fresh vegetables and beans – really easy to make and ready in under 30 minutes.
A good handful of cheddar is stirred into the soup just before serving; it makes it slightly creamy and rounds off the flavour beautifully.
I love soups, especially during the long, cool months, and a filling Mexican-style soup like this both warms you up and keeps you satisfied.
Serve your taco soup topped with crème fraîche, diced avocado, extra cheddar, sweetcorn (ideally cut from the cob when in season), finely shredded greens or whatever you prefer. And of course with a bowl of crisp tortilla chips on the side – the finishing touch, with a little extra crunch.
Use whichever beans you prefer, and serve this taco soup all year round, varying the vegetables with the seasons if you like.
Taco Soup – Mexican-Style Soup with Minced Beef
Ingredients
- 500 g minced beef
- 150 g cheddar, grated
- 2 peppers, cut into small dice ideally one green and one red
- 2 sticks celery, sliced
- 1 onion, roughly chopped
- 3-4 cloves garlic, grated or crushed
- 10-15 slices pickled jalapeños, finely chopped
- 2 tbsp tomato purée
- 2 tins beans, I use black beans and kidney beans
- 2 tins chopped tomatoes or polpa (crushed tomatoes)
- 600 ml stock – beef, chicken or vegetable
- 2 tsp ground cumin
- 2 tsp ground coriander
- 1/2 tsp ground cinnamon
- Salt and pepper
- Olive oil
To serve
- Tortilla chips – click here for the recipe
- Crème fraîche
- Sweetcorn cut from the cob, when in season
- Diced avocado, spring onions or other greens, if you like
Method
- Heat the oil in a large saucepan and fry the onion until translucent.
- Add the beef, season with salt and pepper and brown it well.
- Add the peppers, celery, garlic and half of the pickled jalapeños and fry for a couple of minutes, then add the spices.*Pickled jalapeños vary a lot in heat, so it is a good idea to taste them first.
- Add the tomato purée and heat it through, then pour in the chopped tomatoes and stock. Let the soup simmer gently for about 10 minutes.
- Add the beans and heat the soup through, then stir the cheddar into the soup until it has melted.
- Season the soup to taste with salt and pepper, and serve it topped with crème fraîche and finely chopped greens – with crisp tortilla chips on the side.
Nutrition
Premium
Hej
Kan man bruge kylling i stedet for oksekød?
Vh. Gitte
Hej Gitte
Tænker du hakket kylling, – så ja, det kan du sagtens 🙂
Og tænker du almindelig kylling, så brug denne opskrift:
https://gourministeriet.dk/cremet-tacosuppe-med-kylling-og-groentsager/
Warm wishes, Dianna
SUPER suppe – og ja den egner sig fint til nedfrysning…
Hej Nils
Ej hvor dejligt at høre, – tak fordi du skriver det:)
Rigtig dejlig dag:)
Dbh Dianna
Så lækker mon du har erfaring med, om suppen egner sig til nedfrysning?
Hej Gitte
Hvor er det dejligt at høre, – tusind tak. Og du kan sagtens fryse rester af suppe ned 🙂
Rigtig god aften 🙂
Dbh Dianna