Taco Soup

Heat 1 tbsp olive oil in a pot over medium-high heat. Add 2 garlic cloves, minced, and 1 onion, finely chopped, and cook 3 mins until softened.

Add 500 g lean ground beef and turn the heat up to high. Cook, breaking it up, until it changes from pink to brown.

Add 400 g black beans, 400 g corn kernels, 120 g canned green chili, 800 g crushed tomato, 2 cups beef broth, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cayenne pepper, 2 tsp dried oregano, 2 tsp paprika, 2 1/2 tsp cumin powder, 3/4 tsp salt and 1/2 tsp black pepper. Bring to a simmer, then turn heat down to medium.

Simmer 10 mins to bring the flavours together. Adjust thickness with water if desired.

Place a handful of corn chips in each bowl and ladle in the soup. Top with sour cream, shredded cheese, coriander and a few crushed corn chips.