Taco Soup

Preparation: 28 min

Heat the oil in a large saucepan or Dutch oven over a medium heat. Finely dice the onion and crush the garlic. Add the ground beef, onion and garlic to the saucepan. Cook through until the onion is tender and the beef is browned all over.

Add the tomato sauce (passata) and stock to the pan. Bring to a gentle boil and stir to combine. Reduce to a simmer and cook for 10 minutes to infuse the flavors. You may use an alternative stock such as chicken or vegetable if preferred. You may also add salt and pepper if desired. This will depend on the strength of seasoning already in your stock.

While the beef is cooking, roughly dice the tomato. Once the beef is browned, add the diced tomato, chili powder, paprika, oregano and cumin to the saucepan. Mix everything together well to combine. Cook for a few minutes to soften the tomato and warm the spices. Please feel free to adjust the quantities of spices according to personal taste.

While the soup is simmering, dice the avocado. Once cooked, divide the soup between four serving bowls. Divide the cheese evenly between the bowls of soup, sprinkling over the surface. Scatter over the diced avocado and sliced jalapeños. Top each bowl with a half tablespoon of sour cream to serve.

lowcarb lunch dinner