Mexican Broth with Spicy Beef and Beans

Nutrition per serving

Calories811 kcal
Protein38.2 g
Carbs91 g
Fats29 g
Saturated Fat8.6 g
Monounsaturated Fat15.3 g
Polyunsaturated Fat2.3 g
Sugars20.2 g
Fiber28 g
Sodium1,371 mg

Ingredients

Garlic
Onion
Green Bell Pepper (capsicum)
Canned Mixed Beans (drained)
Potato, flesh and skin
Ground Beef (10% fat)
Sweet Smoked Paprika
Beef Stock/Broth
Whole Wheat Tortillas
Fresh Coriander
Sour Cream
Olive Oil
Tomato Passata
Fajita Seasoning
Preparations
1. Preheat the oven to 200 C (390 F)

2. Peel/very finely dice the onion and garlic.

3. Remove the core/chop the pepper into 1cm chunks.

4. Drain/rinse the beans.

5. Peel and chop the potato into ½ cm cubes.

Cooking Instructions
1. In a non-stick frying pan, heat ½ a tbsp of olive oil over high heat. Add the mince with a pinch of salt (optional) and pepper and break up the mince with a wooden spoon. Cook for a few minutes until browned, then transfer to a bowl and set aside

2. Return the pan to heat, add the chopped pepper and cook for about 3-4 minutes until browned. Transfer to the bowl with the mince.

3. Lower the heat to medium-low and return the pan to heat with ½ a tbsp of olive oil. Add the onion, garlic and cook for 3 minutes until softened. Add the potatoes and continue to cook for 2 minutes.

4. Stir in the Mexican spice and smoked paprika, then return the beef, peppers with the mixed beans and passata.

5. Add 380ml of water with ½ the stock pot, stir everything together and bring to a gentle bubble. Simmer the soup for 5 minutes.

6. Place the tortilla onto a board and lightly coat both sides with a little olive oil, then slice into 1cm thick strips. Place onto a baking tray and cook in the oven for about 3-4 minutes until golden.

7. Once the soup if cooked, remove the pan from heat and stir in a tbsp of chopped coriander.

8. Serve the soup with a dollop of sour cream on top and the tortilla strips on the side.