Buy all ingredients right below the recipe
INGREDIENTS
- 1 medium onion (approx. 70 g)
- 2 cloves garlic
- 3 tablespoons sunflower oil
- 250 g ground beef (max. 10% fat)
- 50 g frozen corn
- 1 tablespoon dried oregano
- 1 tablespoon ground smoked paprika
- 1 teaspoon ground cumin
- 700 ml chicken broth (can be replaced with water)
- 250 g peeled chopped canned tomatoes
- 100 g canned red beans (drained)
- 80 g cheddar
- Salt
- Pepper
INSTRUCTIONS
- 1Peel the onion and chop it finely. Peel the garlic and grate it finely.
- 2Now take a large pot and heat the sunflower oil in it over medium heat. Once the oil is hot, add the ground beef to the pot and sauté for 5–6 minutes over medium heat, stirring occasionally. Then add the chopped onion and grated garlic to the pot and sauté everything together over medium heat for another 4–5 minutes. Once the mixture is browned, add the frozen corn, dried oregano, smoked paprika, ground cumin, salt, and pepper to the pot and sauté everything for 1–2 minutes over medium heat.
- 3Then pour the chicken broth over the browned mixture, also add the canned chopped tomatoes and canned red beans to the pot, cover the pot with a lid, and bring the broth to a boil over high heat. Once the broth starts to boil, reduce the heat to medium and cook for 12–13 minutes.
- 4While the soup is cooking, grate the cheddar coarsely. Then divide the cooked soup into individual portions, sprinkle each portion with grated cheddar, and serve.
Tip
Serve with whole wheat tortilla, fresh chili pepper, spring onion, and fresh cilantro.
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The author of the photograph is Marie Bartošová