Mexican taco soup

INGREDIENTS

800 g lean ground beef (or beef cut into strips)

400 g (1 tin) chilli beans with liquid

400 g (1 tin) kidney beans with liquid

400 g (1 tin) corn with liquid

400 ml (1 tin) stewed tomatoes / sauce

400 ml (1 tin) diced tomatoes (peeled)

100 g chopped green chillies

1 tbsp chilli powder

1 tsp ground cumin

¾ tsp ground paprika

1 tbsp ground white pepper

¼ tsp dried oregano

1 ¼ tbsp dry ranch dressing mix

⅓ cup chopped coriander

1 tbsp fresh lime juice

2 tbsp olive oil

Add the oil to your rice cooker inner bowl and heat using the SLOW COOK function. When hot add the beef and seal until brown (drain any excess fat).

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Then add all the other ingredients (except the corn and beans) and mix together.

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Keep the lid closed and cook for 30 minutes then add the beans and corn. Stir in extra coriander if needed.

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Continue to cook using the SOUP function (SLOW COOK function also works) for a further hour.

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Leave on KEEP WARM for an extra 10 minutes.

* For extra spice you can increase the chilli, cumin and paprika ond/or add some jalapenos (jarred work ok).

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Nutrition Facts

0 servings

Serving size

Amount per serving
Calories780

% Daily Value *
Total Fat 35g45%
Saturated Fat 11g56%
Trans Fat 2g
Monounsaturated Fat 17g
Polyunsaturated Fat 3g
Cholesterol 97mg33%
Sodium 754mg33%
Total Carbohydrate 75g28%
Dietary Fiber 20g72%
Total Sugars 12g
Protein 47g

Vitamin A 77mcg9%
Vitamin C 61mg68%
Calcium 287mg23%
Iron 13mg73%
Potassium 2390mg51%
Vitamin D 0mcg0%
Vitamin E 3mg20%
Vitamin K 22mcg19%
Thiamin 1mg84%
Riboflavin 0mg0%
Niacin 9mg57%
Vitamin B6 1mg59%
Folate 336mcg84%
Vitamin B12 3mg125%
Phosphorus 596mg48%
Magnesium 233mg56%
Zinc 9mg82%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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Mexican taco soup