Mexican-style beef soup
This Mexican-style beef soup is a spicy variation of the Hungarian Goulash soup. Also, I added black beans and corn (essential for a Mexican dish!). Serve it with flatbread and a crispy salad on the side. You can add a dollop of sour cream too, just before serving (and some Jalapeño slices for extra heat!).
Ingredients
Method
- Finely chop the onion and garlic.
- Cut the beef into bite-sized pieces.
- Cut the carrots and red pepper into small pieces.
- Heat some oil in a large saucepan and brown the beef cubes, then transfer them to a plate.
- Add more oil to the pan and gently sauté the onion and garlic until soft.
- Add the chopped tomatoes, carrots and red pepper.
- Stir for a minute, then add the chipotle, tomato purée and the spices, then stir again for a minute or so.
- Add about 750 ml water and the stock cube.
- Bring to the boil, then turn down the heat, put the lid on and cook for 30 minutes.
- Meanwhile, chop the potatoes into bite-sized chunks. Lightly char the corn on the cob on a griddle pan, then let it cool and cut off the kernels.
- When the beef is tender, add the potatoes to the stew and cook for a further 20 minutes or so, until the potatoes are cooked through.
- Add the drained beans and corn to the soup and cook for another couple of minutes to warm through.
- Serve with chopped coriander leaves scattered on top.