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Smoky chipotle beef and bean soup
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Prep Time:
5 minutes
Cook Time:
25 minutes
Total Time:
30 minutes
Warm up with fast and flavorful chipotle beef, topped with creamy sour cream, crunchy corn chips, and fresh coriander.
Ingredients:
  • 27.30 gm olive oil
  • 1 red onion, finely chopped
  • 1 red capsicum, deseeded, coarsely chopped
  • 1 yellow capsicum, deseeded, coarsely chopped
  • 2 garlic cloves, crushed
  • 1L (4 cups) salt-reduced beef stock
  • 400g can black beans, rinsed, drained
  • 44.40 gm tomato paste
  • 20.00 ml chipotle in adobo sauce, plus extra sauce, to serve
  • 2 corncobs, husks and silk removed
  • 500g beef eye fillet, trimmed
  • Sour cream, to serve
  • Corn chips, to serve
  • Fresh coriander sprigs, to serve
Instructions:
  • Heat 1 tablespoon of oil in a large saucepan over medium heat. Sauté the onion and capsicum for 3 minutes, then add the garlic and cook for 2 more minutes. Pour in the stock, black beans, 1 cup of water, tomato paste, and chipotle. Stir well, bring to a boil, then simmer on low for 10 minutes.
  • Microwave the corncobs on High for 5 minutes or until tender. Then, cut the corn kernels off the cobs in chunks.
  • Preheat a chargrill pan or barbecue grill over high heat. Brush the beef with the remaining 2 tsp of oil, season well, and grill for 3 minutes on each side until done to your preference. Place on a plate, cover with foil, and let it rest for 5 minutes before slicing thinly.
  • Combine the corn with the soup in serving bowls. Garnish with beef, sour cream, adobo sauce, corn chips, and coriander sprigs.

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