Mexican 'taco' soup
Serves 6
I love Mexican food and with Winter setting in I am also looking for soup more regularly. Minestrone is an old favourite of mine so I thought why not create a Mexican spin off? The bonus of this recipe is that it is extremely simple and easy to throw together. The perfect mid week meal or easy meal prep option.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
  1. 500g lean turkey mince
  2. 1 large zucchini, thickly diced
  3. 2 cloves garlic, thinly diced
  4. 1/4 cabbage, chopped
  5. 1 brown onion, diced
  6. 1 tin black beans, drained
  7. 1 tin corn, drained
  8. 2 x tin tomato (preferably with basil and oregano)
  9. 1 Litre vegetable/chicken stock
  10. 1 tsp dried oregano
  11. 1 tsp cumin
  12. 1 tsp dried coriander
  13. 1 tbsp paprika
  14. 1 tsp chilli flakes (add more if you wish)
  1. Heat a medium, heavy based saucepan and over medium heat add 1 tsp olive oil.
  2. Once oil is hot saute onion and garlic, when once softened brown the turkey mince. Once cooked stir through spices until fragrant.
  3. Add rest of ingredients, stir to combine. Bring to boil and then simmer for 20 minutes until vegetables softened.
  4. Serve with avocado, greek yoghurt and light shredded cheese.
  1. These also taste delicious with oven baked corn tortillas or freshly baked rye brea
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