Ingredients:

Taco seasoning:

• 1 teaspoon mild chilli powder (feel free to go hotter if you wish!)
• 1 teaspoon chipotle chilli flakes
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder

Soup:

• 2 tablespoons extra virgin olive oil
• 1 large red onion, peeled and finely chopped
• 1 red pepper, deseeded and diced
• 2 teaspoons garlic infused olive oil (or 2 cloves of crushed garlic and 2 teaspoons of extra virgin olive oil)
• 2 fresh jalapeños, deseeded and sliced into fine rings
• 1 tablespoon tomato paste
• 1 x 400g can pinto beans, drained
• 1 x 400g can black beans, drained
• 1 x 400g can chopped tomatoes
• 325ml organic chicken bone broth (I used Borough Broth) - you can sub for vegetable version if you prefer
• 175g frozen sweetcorn
• Juice of one lime
• 2 sachets Bimuno Original or Immunity
• 25g fresh coriander, roughly chopped, save a little on the side to garnish

To finish your toppings including…

• Sliced jalapeño
• Sliced avocado
• Grated cheddar
• Sour cream
• Lime wedges

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Method:

• Mix together the taco seasoning in a small bowl and set aside.
• In a large saucepan with a lid heat the olive oil over medium heat.
• Add the onion and red pepper and cook until softened, around 6 mins, stirring occasionally.
• Add the garlic oil (or garlic cloves and extra olive oil), jalapeño slices and taco seasoning and cook for a further minute.
• Add the tomato paste and cook for around a minute.
• Add the pinto and black beans and cook for a further 2 mins.
• Add the tomatoes and broth and increase the heat to medium-high and bring to the boil.
• Add a generous pinch of sea salt. Reduce to medium-low.
• Cover and simmer for around 20 mins, stirring occasionally.
• Add the frozen sweetcorn, lime juice, Bimuno sachets and coriander.
• Cover and simmer for a further 10 minutes.
• Serve with the rest of the coriander and your choice of toppings.