This flavoursome soup is the perfect way to get you Mexican fix in the cooler months!  If you love a good Taco night then you will love this recipe!

PREP TIME 10 mins. Cook 7 hours.

Serves 4 to 6 


  • 1 tablespoon olive oil
  • 500g grass-fed / organic beef mince
  • 1 1/2 cups diced brown or red onions
  • 2 to 3 cups water (use more if you want a thinner soup)
  • 2 or 3 tablespoons Lemon & Herb Body Glue™
  • 1 tin diced organic tomatoes
  • 1 tin black beans, drained and rinsed
  • 1 tin kidney beans, drained and rinsed
  • ½ jar or 3 fresh jalapenos, chopped fine
  • 2 1/2 teaspoons chili powder
  • 1 tablespoon ground coriander
  • 1 tablespoon sweet paprika
  • 1 tablespoon dried oregano
  • 1.5 teaspoon ground cumin
  • 1 teaspoon paprika
  • 1 teaspoon salt

To serve:

  • Homemade tortilla chips
  • Coconut Yoghurt (optional)
  • Chopped coriander (optional)
  • Finely diced red onion
  • Lime wedges


  1. Heat the olive oil in a large frypan over medium-high heat. Add beef and onions and cook 2 to 3 minutes, until the ground beef is browned but not completely cooked and the onions are starting to look soft around the edges
  2. Combine the browned mince, onions and the remaining soup ingredients in a slow cooker or large casserole pot and stir. Cover and cook on low for 6 to 7 hours. 
  3. Serve topped with homemade tortilla chips, coconut yogurt, coriander, red onion and lime wedges.

Tip This soup will keep refrigerated for 1 week or frozen for up to 3 months.


Leave a comment

All blog comments are checked prior to publishing