Taco Soup

4 SERVINGS

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INGREDIENTS

1 medium onion (approx. 70 g)
2 cloves of garlic
3 tablespoons of sunflower oil
250 g ground beef (max. 10% fat)
50 g frozen corn
1 tablespoon dried oregano
1 tablespoon ground smoked paprika
1 teaspoon ground cumin
700 ml chicken broth (can be replaced with water)
250 g canned chopped tomatoes
100 g canned red beans (drained)
80 g cheddar
Salt
Pepper

INSTRUCTIONS

1
Peel and finely chop the onion. Peel and finely grate the garlic.
2
Now take a larger pot and heat sunflower oil over medium heat. Once the oil is hot, add the ground beef to the pot and sauté for 5–6 minutes over medium heat, stirring occasionally. Then add the chopped onion and grated garlic to the pot and sauté everything together over medium heat for another 4–5 minutes. Once the mixture is sautéed, add frozen corn, dried oregano, smoked paprika, ground cumin, salt, and pepper to the pot and sauté everything for 1–2 minutes over medium heat.
3
Pour chicken broth over the sautéed mixture, add canned chopped tomatoes and canned red beans to the pot, cover the pot with a lid, and bring the broth to a boil over high heat. Once the broth starts boiling, reduce the heat to medium and cook for 12–13 minutes.
4
While the soup is cooking, coarsely grate the cheddar. Then divide the cooked soup into individual servings, sprinkle each serving with grated cheddar, and serve.

Tip

Serve with whole grain tortilla, fresh chili pepper, spring onion, and fresh coriander.

Jíme zdravě

Learn to eat without guilt. Recipes that are varied and nutritionally balanced. Jíme zdravě will show you original tips for quick and healthy cooking. The author of the photograph is Marie Bartošová.