← Nouns Cooking · Soup Pot

Ingredients

• 1 tbsp Olive oil
• 1 Onion, finely chopped
• 2 cloves Garlic, crushed
• 500 g Minced beef
• 2½ tsp ground cumin
• 2 tsp Chilli powder
• 2 tsp Paprika
• 2 tsp Dried oregano
• 1 tsp Garlic powder
• 1 tbsp Tomato purée (paste)
• 800 g tinned chopped tomatoes
• 500 ml Beef stock
• 400 g tinned black beans, drained and rinsed
• 300 g sweetcorn kernels
• 2 tbsp pickled jalapeños, chopped (optional)
• 100 g Cheddar, grated
• 150 ml Sour cream
• 1 handful Coriander (cilantro)
• 100 g tortilla chips
• Salt

Method

1. Heat the oil in a large pot over medium-high heat. Cook the onion for 3 min, then add the garlic and beef and fry for 5–6 min, breaking it up, until browned.
2. Stir in all the spices and the tomato paste and cook for 1 minute, until fragrant.
3. Add the tomatoes, stock, beans, corn and jalapeños with 1 tsp salt. Bring to a boil, then simmer for 15 min, stirring now and then.
4. Taste for salt and heat; add a splash of water if it is thicker than you like.
5. Ladle into bowls and top with cheese, soured cream, coriander and crushed tortilla chips.

Tips

• Some stock cubes and chips contain gluten, so check labels if that matters.
• It freezes well without the toppings for up to 3 months. Cool leftovers quickly, refrigerate within 2 hours and reheat until piping hot.

Sources

Written in our own words after cross-checking these recipes:

BBC Good Food RecipeTin Eats Once Upon a Chef