Taco soup

Ingredients

For 6 servings

• •3 c. à soupe olive oil
• •400 g beef mince
• •3.5 c. à café ground cumin
• •3 c. à café garlic granules
• •3 c. à café onion granules
• •2 c. à café chilli powder mild or hot to taste
• •2 c. à café paprika
• •2 c. à café dried oregano
• •1 onion finely chopped
• •2 garlic cloves finely chopped
• •small handful of coriander leaves picked and stems finely chopped
• •1 c. à soupe tomato purée
• •6 pickled jalapeños roughly chopped
• •800 ml beef stock
• •400 g can chopped tomatoes
• •400 g can black beans drained and rinsed
• •400 g can mixed beans drained and rinsed
• •198 g can sweetcorn drained
• •2 c. à soupe polenta or cornmeal
• •tortilla chips soured cream, chopped avocado, finely chopped red onion, grated cheddar

Method

1. 1.Put 2 tbsp of the oil in a large, deep saucepan over a medium-high heat. Add the beef, all the spices and oregano. Cook, breaking up with a wooden spoon, for 5-7 mins until browned. Remove to a bowl and set aside. Reduce the heat to medium, pour in the remaining oil and stir in the onion. Cook for 6-8 mins until softening, then mix in the garlic, coriander stems and tomato purée. Cook for 3-4 mins until the garlic is fragrant and the tomato purée has darkened.
2. 2.Return the beef to the pan along with the jalapeños, beef stock, tomatoes, beans, sweetcorn and polenta. Stir well and bring to a gentle simmer. Cook for 25-30 mins until reduced slightly. Season and serve with the coriander leaves and other toppings.