
A comforting, one-pot meal that packs all the bold flavors of a taco into a warm, satisfying soup. This hearty dish is loaded with protein and fiber, making it the perfect easy weeknight dinner for the whole family.
Heat 2 tablespoons of olive oil in a large, deep saucepan over medium-high heat. Add the beef mince, ground cumin, garlic granules, onion granules, chilli powder, paprika, and dried oregano. Cook for 5-7 minutes, breaking the meat up with a wooden spoon, until thoroughly browned.
Remove the browned beef from the pan and set aside in a bowl. Reduce the heat to medium, add the remaining tablespoon of oil, and stir in the chopped onion. Sauté for 6-8 minutes until softened.
Mix in the chopped garlic, coriander stems, and tomato purée. Cook for 3-4 minutes until the garlic is fragrant and the tomato purée has darkened in color.
Return the beef to the pan along with the jalapeños, beef stock, chopped tomatoes, black beans, mixed beans, sweetcorn, and polenta. Stir well and bring to a gentle simmer.
Cook for 25-30 minutes until the soup has reduced slightly and thickened. Season to taste and serve hot with fresh coriander leaves and your choice of toppings like tortilla chips, avocado, or sour cream.
For a thicker consistency, allow the soup to simmer for an additional 10 minutes. If you prefer a milder flavor, ensure you use mild chilli powder and remove the seeds from the jalapeños. This soup freezes exceptionally well for up to 3 months.




