Taco Soup - Mexican-Style Soup with Minced Beef
A recipe for a wonderfully hearty taco soup with minced beef and vegetables.
Servings 4 people
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
Instructions
- 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.