Creamy Taco Soup

  • 30 Dec - 05 Jan, 2018
  • Mag The Weekly
  • Cookery


· 1½ tbsp ghee or oil

· 1 large yellow onion, diced

· 4 bell peppers, diced

· 2lb. ground beef

· 2-3tbsp chilli powder or to taste

· 2tbsp cumin

· 2tsp salt

· 2tsp black pepper

· 1tsp paprika

· 1tsp cinnamon

· ½ tsp garlic powder

· ½ tsp onion powder

· 1/8-¼ tsp cayenne pepper or to taste

· 28oz. tomatoes, diced

· 24oz. broth

· 5oz. coconut milk

· 8oz. green chillies, diced


· Jalapeños

· Green onions

· Avocado

· Coriander

· Lime


Melt ghee in a large sauté pan over medium heat. Add onions and bell peppers, and sauté until soft and tender. This will take about five to seven minutes. Add ground beef and stir until it is cooked through and no longer pink. Drain the beef through a colander and add it to the pan once more. Add all the spices and stir well. Add diced tomatoes, broth, coconut milk and green chillies, and stir until well combined. Bring the soup to a low boil and reduce the heat to a simmer for about 20-25 minutes. Once the soup is ready, add the toppings and enjoy.