Taco soup by Eve Kalinik


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


  • 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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  • 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.

Make it your gut companion!