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Mexican-inspired taco soup

Katrina Meynink
Katrina Meynink

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Taco soup with all the Tex-Mex toppings.
Taco soup with all the Tex-Mex toppings.Katrina Meynink

This hearty meal is what happens when Taco Tuesday meets Soup Night. Bulk it out further by adding more finely crushed tomatoes and cooked rice to the soup base.

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Ingredients

  • 2 tbsp olive oil

  • 1 onion, diced

  • 2 garlic cloves, crushed

  • 1 tsp dried oregano

  • 1 tsp ground chipotle

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 2 tsp ground cumin

  • 2 tsp ground coriander

  • 1 tbsp sweet smoked paprika

  • 350g beef mince

  • 2 x 400g cans finely chopped tomatoes

  • 1 x 400g can black beans, rinsed and drained

  • 1½ cups (350ml) chicken stock

To serve

  • tortilla chips

  • 1½ cups grated cheese

  • 1 fresh jalapeno, finely sliced

  • ½ cup (125ml) sour cream

  • 1-2 radishes, finely sliced

  • 1-2 avocados, sliced

  • kernels from 1-2 corn cobs, cooked

  • lime wedges

  • coriander leaves

  • basil leaves (optional)

Method

  1. Step 1

    Place a large saucepan or deep-sided frying pan over medium heat. Add the olive oil and once hot, add the onion and garlic and cook, stirring often, until soft. Add the oregano and spices, until the onion mixture is coated. Add the mince and cook until browned. Add the tomatoes, beans and stock, and simmer for 20 minutes until reduced.

  2. Step 2

    Spoon into bowls and top with chips, cheese, jalapeno and a drizzle of sour cream. Add the radish, avocado and corn kernels, and season with salt, pepper and lime juice. Scatter with fresh herbs and serve.

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Katrina MeyninkKatrina Meynink is a cookbook author and Good Food recipe columnist.

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Original URL: https://www.brisbanetimes.com.au/goodfood/recipes/mexican-inspired-taco-soup-20240716-p5ju1m.html