Mexican beef & tomato soup with avocado & corn salsa

Recipes / Soups

Look to Mexico for inspiration with this spicy soup.

Recipe «Mexican beef & tomato soup with avocado & corn salsa» presented in category Recipes / Soups, to prepare this dish you will need no more 1:55 minutes. To make this dish at home by prescription from the author sheff would need: 1 tbsp olive oil, 1 red onion, halved, finely chopped, 800g beef gravy steak, 1 x 35g pkt salt-reduced taco seasoning, 1L water , 1 x 800g can diced tomatoes, 70g tomato paste, 1 x 400g can red kidney beans, rinsed, drained , Sour cream, to serve, 1/3 cup fresh coriander leaves, to serve, 1 firm ripe avocado, halved, stone removed, peeled, coarsely chopped, 1 x 125g can corn kernels, drained, 1/2 red onion, finely chopped, 2 tbsp fresh lime juice.

Ingredients:

  • 1 tbsp olive oil 
  • 1 red onion, halved, finely chopped 
  • 800g beef gravy steak 
  • 1 x 35g pkt salt-reduced taco seasoning 
  • 1L water 
  • 1 x 800g can diced tomatoes 
  • 70g tomato paste 
  • 1 x 400g can red kidney beans, rinsed, drained 
  • Sour cream, to serve 
  • 1/3 cup fresh coriander leaves, to serve 
  • 1 firm ripe avocado, halved, stone removed, peeled, coarsely chopped 
  • 1 x 125g can corn kernels, drained 
  • 1/2 red onion, finely chopped 
  • 2 tbsp fresh lime juice 

Instructions

  1. Heat the oil in a large saucepan over medium heat. Add the onion and cook, stirring, for 10 minutes or until soft. Add the beef and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until the beef is brown.
  2. Add the taco seasoning and cook, stirring, for 1-2 minutes or until aromatic. Increase heat to high. Add the water, tomato and tomato paste and bring to the boil. Reduce heat to medium-low and simmer, covered, for 1 1/2 hours or until the beef is tender. Transfer the beef to a clean work surface and use 2 forks to finely shred across the grain. Return the beef to the pan.
  3. Meanwhile, to make the salsa, place the avocado, corn, onion and lime juice in a serving bowl. Gently toss to combine.
  4. Add the beans to the soup and cook, stirring occasionally, for 5 minutes or until heated through.
  5. Ladle the soup among serving bowls and top with a dollop of sour cream. Sprinkle with coriander leaves and serve with the avocado & corn salsa.