A Mexican taco in a bowl you say!
Nothing better than your favourite Mexican meal turned into a soup and for the Thermomix as well. This recipe came about because I was developing my soup recipe eBooks and realised that beef isn’t really something we put in soup very often. Also Taco Tuesdays were getting a bit boring, so I thought I would spice it up and make a Mexican soup.
I know I made the recipe, but really, it has all the yumminess of a Mexican meal and all the comfort of a soup. I did experience a nice warm hug while eating. You could even serve it with everything in the soup or on the side, or even with corn chips as you could use them like spoons. LOL!
If you like soup, you could download this and 11 other fantastic soup recipes for only $3.99 in an easy to print eBook, so you would always have it on hand to make. Both Conventional or Thermomix versions are available in the shop.
2 tablespoons EVOO
120g speck (skin removed)
1 large brown onion
1 stick celery
1 large carrot
2 cloves garlic
1kg mince beef
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons smokey paprika
1 tin chopped tomatoes
1 chipotle chilli (or more if you are feeling brave)
1 fresh chilli (optional for more heat)
2 fresh corn cobs
3 litres beef or vegetable stock
100g tomato paste
1 tin black beans (rinsed)
1 red capsicum (finely chopped)
1 tablespoon salt
Chopped coriander, grated cheese and sour cream (garnish)
1. Place 2 tablespoons of oil into a large 4-5 litre heavy based stock pot and sauté finely chopped onion, celery, carrot, minced garlic and speck until the onion is opaque.
2. Add in mince and ground coriander, cumin, paprika and cook until it starts to brown.
3. Remove corn from the cob and set kernels aside into a bowl but add cut cobs to the soup.
4. Add all other ingredients (except corn kernels) to the pot bring to the boil then reduce the heat and allow to slowly simmer for 1 hour.
5. Bring back to the boil and add in corn kernels to cook for another 10 minutes.
6. Serve with lashings of grated cheese, a big dollop of sour cream and sprinkled with coriander and freshly chopped chilli.
1. Add in roughly chopped onion, celery, carrot and speck or bacon into the mixing bowl and chop 10 seconds/speed 7.
2. Scrape down the sides of the bowl and add in oil, coriander, cumin and paprika, cook 7 minutes/Varoma/speed 1, MC off.
3. Into the mixing bowl add in chilli, tin tomatoes, tomato paste and 500g of the mince, then gently place the basket into the bowl.
4. Remove corn kernels from the cobs and set kernels aside, but place the cobs into the basket along with black beans, half the finely chopped red capsicum and stock paste.
5. Fill the mixing bowl to the maximum level with filtered water. Place the Varoma on top of the lid and add in the other 500g of mince, the other half of the finely chopped red capsicum and the corn kernels to the bottom of the Varoma, place the lid on and cook 60 minutes/Varoma/speed 2.
6. Carefully remove the lid from the Varoma and with the aid of the spatula, move the mince around to make sure it is cooked, if not, pop the lid back on and cook for another 10 minutes/Varoma/speed 2.
7. When everything is finished, place content of the Varoma into a large bowl, remove the corn cobs from the basket and with the aid of the spatula, carefully add the basket ingredients to large bowl as well.
8. Pour the soup into the large bowl add the rest of the boiling water until it is too your taste. You may just need only another 500g however, I made 3.5 litres of soup with this recipe to my taste.
This recipe is like having a taco hug you. You can make it as spicy as you want by adding more or less chilli or leaving it out altogether… I like the chipotle chili as it adds a smoky flavour as well as heat and it freezes well.
As always, I would love to hear from you. Any questions please just ask and I will get back to you as soon as I can
Thanks for reading and Happy Cooking!