Beef Taco Soup
A Stokes recipe by our Resident Chef
- Serves 6
- 30 minutes
What you'll need
- 1 teaspoon Chilli Powder
- 2 teaspoons ground Cumin
- 1 teaspoon Smoked Paprika
- ¼ teaspoon Garlic Powder
- ¼ teaspoon Onion Powder
- 1 teaspoon Sea Salt
- ½ teaspoon Dried Oregano
- 50 ml Rapeseed Oil
- 1 large red onion peeled and diced.
- 3 fresh Jalapeno Chillies de seeded and finely diced.
- 3 Garlic cloves peeled and crushed.
- 500g Minced beef.
- 2 tablespoon Stokes Tomato Ketchup.
- 2 x 400g tins Chopped tomatoes.
- 500ml Chicken Stock.
- 200g frozen Sweetcorn.
- 1 bunch fresh Coriander, chopped (Keep a little back for topping)
- 1x 400g can Pinto beans drained.
- 1x 400g can Black eye beans drained.
- 2 Tablespoons Stokes Chilli Jam.
The first seven spice items are combined to make the Taco seasoning. An easy alternative is a combination of our smoky Chipotle Ketchup and Chilli Ketchup. Their spices create deeply flavoursome soup.
Method
- Combine the first 7 spice items to form the Taco seasonong.
- Heat the oil in a deep saucepan and add the onion and garlic. Cook for a few minutes until softened.
- Add the minced beef and increase the heat slightly and cook until the mince starts to brown.
- Add the taco seasoning and the jalapenos and cook until the beef is nicely browned.
- Add the Tomato Ketchup and stir for 1 minute or so.
- Add the drained beans, chopped tomatoes and the chicken stock.
- Stir well, season with a little salt and black pepper and bring to the simmer.
- Simmer for 15-20 minutes.
- Finally add the sweetcorn, fresh coriander and Stokes Chilli Jam and heat for a few minutes.
- Feel free to add as many toppings as you wish. We served our Beef Taco Soup with chopped avocado, sliced jalapenos, tortilla chips , grated cheese, fresh coriander and a generous dollop of sour cream.
- Feel free to add more Stokes Chilli Jam or even Habanero HOT Sauce for an extra kick.