Name: Nachos soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 4 servings
Cuisine: Beef
Ingredients: 1 onion large, chopped; 2 garlic cloves, finely chopped; 300 g beef mince lean; 15 ml cumin ground; 15 ml coriander ground; 15 ml chillies powder; 10 ml paprika smoked; 5 ml sugar; 1 tinned tomatoes chopped; 1 tomato purée tin; 1 canned whole-kernel sweetcorn drained; 1 red kidney beans tinned, drained; 500 ml stock chicken; 125 ml cream; salt and freshly ground black pepper; to serve to serve; 125 ml cheddar cheese grated; 2 avocados diced; 120 g corn chips; handful basil or coriander leaves

Recipe Disclaimer

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Ingredients (20)

SOUP

1	onion — large, chopped
2	garlic — cloves, finely chopped
300 g	beef mince — lean
15 ml	cumin — ground
15 ml	coriander — ground
15 ml	chillies — powder
10 ml	paprika — smoked
5 ml	sugar
1	tinned tomatoes — chopped
1	tomato purée — tin
1	canned whole-kernel sweetcorn — drained
1	red kidney beans — tinned, drained
500 ml	stock — chicken
125 ml	cream
	salt and freshly ground black pepper
	to serve — to serve
125 ml	cheddar cheese — grated
2	avocados — diced
120 g	corn chips
	handful basil or coriander leaves

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Method:

For the soup, heat the oil in a pot over medium heat; add the onions and sauté, 2 minutes.

Add the garlic and beef mince and fry, 8 minutes.

Add the cumin, coriander, chili powder, paprika and sugar and fry, 2 minutes.

Add the chopped tomatoes, tomato puree, corn, beans and chicken stock and simmer, 10 minutes.

Stir in the cream and season it to taste.

To serve, spoon the soup into serving bowls.

Scatter some cheese and avocado on top.Crush a few corn chips over the soup and garnish with the basil or coriander leaves.

Serve the soup with the remaining corn chips on the side.

TIP:

This soup is perfect for a warm packed lunch during winter. Simply transport the soup in a flask and sprinkle in the cheese and avo once you are ready to eat. Serve it with the corn chips on the side.