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.