Taco soup

• olive oil↗3 tbsp tbsp
• beef mince↗400g g
• ground cumin↗3½ tsp tsp
• garlic granules↗3 tsp tsp
• onion granules↗3 tsp tsp
• chilli powder↗2 tsp tsp

  mild or hot to taste

• paprika↗2 tsp tsp
• dried oregano↗2 tsp tsp
• onion↗1

  finely chopped

• garlic cloves↗2

  finely chopped

• coriandersmall handful of

  leaves picked and stems finely chopped

• tomato purée↗1 tbsp tbsp
• pickled jalapeños↗6

  roughly chopped

• beef stock↗800ml ml
• chopped tomatoes400g can g
• black beans↗400g can

  drained and rinsed

• mixed beans400g can

  drained and rinsed

• sweetcorn↗198g can

  drained

• polenta↗2 tbsp

  or cornmeal

• tortilla chips

  soured cream, chopped avocado, finely chopped red onion, grated cheddar

Step-by-step instructions

1. 1

   Put 2 tbsp of the oil in a large, deep saucepan over a medium-high heat. Add the beef, all the spices and oregano. Cook, breaking up with a wooden spoon, for 5-7 mins until browned. Remove to a bowl and set aside. Reduce the heat to medium, pour in the remaining oil and stir in the onion. Cook for 6-8 mins until softening, then mix in the garlic, coriander stems and tomato purée. Cook for 3-4 mins until the garlic is fragrant and the tomato purée has darkened.

2. 2

   Return the beef to the pan along with the jalapeños, beef stock, tomatoes, beans, sweetcorn and polenta. Stir well and bring to a gentle simmer. Cook for 25-30 mins until reduced slightly. Season and serve with the coriander leaves and other toppings.