Taco Soup

Method

Tap a step to highlight it, or turn on Cook Mode for large type and step-by-step focus.

1. Heat the oil in a large pot over medium-high heat and brown the beef with the onion for 8 minutes, breaking it up. Drain off excess fat.

   Mark done Start 8 min timer

2. Add the garlic, chili powder, cumin, paprika, oregano and salt and cook 1 minute.

   Mark done

3. Add the tomatoes, both beans, the sweetcorn, green chillies and stock and bring to a boil.

   Mark done

4. Lower the heat and simmer 20 minutes, until slightly thickened.

   Mark done

5. Taste for salt and ladle into bowls.

   Mark done

6. Top with the cheddar, avocado, crushed tortilla chips, soured cream, coriander and a squeeze of lime.

   Mark done

Chef’s Tips

• Cook the spices in the beef for a minute so they bloom and lose the raw taste.
• Crush the chips over the top at the table so they stay crisp.
• A squeeze of lime at the end brightens the whole pot.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• Lemon is the everyday swap for lime in this kind of dish — the acidity plays the same role even though the flavour is not identical.
• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

Pairing Suggestions

• Cornbread
• A simple green salad
• A cold lager

Storage & Reheating

Refrigerate up to 4 days and freeze without the toppings for 3 months. It thickens as it sits, so loosen with stock when reheating.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.