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Nachos soup

A delicious tomato-based Mexican soup made with all of your favourite nacho ingredients.
 
Nachos soup


Preparation time: 15 min
Cooking time: 25 min
 
 

Ingredients

 
  • SOUP
  • 15
    ml
    olive oil
  • 1
    large onion, chopped
  • 2
    cloves
    garlic, finely chopped
  • 300
    g
    lean beef mince
  • 15
    ml
    ground cumin
  • 15
    ml
    ground coriander
  • 15
    ml
    chili powder
  • 10
    ml
    smoked paprika
  • 5
    ml
    sugar
  • 1
    tin chopped tomatoes
  • 1
    tin tomato puree
  • 1
    tin whole kernel corn, drained
  • 1
    tin kidney beans, drained
  • 500
    ml
    chicken stock
  • 125
    ml
    cream
  • salt and pepper
  • TO SERVE
  • 125
    ml
    cheddar cheese, grated
  • 2
    medium avocados, diced
  • 120
    g
    corn chips
  • handful basil or coriander leaves
Servings: Change Serving
 
 

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. 






 

Read more on: mexican food recipes  |  soup  |  nachos
 

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