Eve Kalinik

Taco soup

Serves 4


Taco seasoning

  • 1 teaspoons mild chilli powder
  • 1 teaspoon chipotle chilli flakes
  • 2 teaspoons ground cumin
  • 2 teaspoons smoked paprika
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon garlic powder


  • 2 tablespoons extra virgin olive oil
  • 1 large red onion, peeled and finely chopped
  • 1 red pepper, deseeded and diced
  • 2 teaspoons garlic infused olive oil (or 2 cloves of crushed garlic)
  • 2 fresh jalapeños, deseeded and sliced into fine rings
  • 1 tablespoon tomato paste
  • 1 x 400g jar/can pinto beans, drained
  • 1 x 400g  jar/can black beans, drained
  • 1 x 400g can chopped tomatoes
  • 325ml organic chicken bone broth (sub for vegetable for plant-based version)
  • 175g frozen sweetcorn
  • Juice of one lime
  • 25g fresh coriander, roughly chopped, save a little on the side to garnish

To finish…choose your toppings which could include…

Sliced jalapeño, sliced avocado, grated cheddar, sour cream, lime wedges


Mix together the taco seasoning in a small bowl and set aside.

In a large saucepan with a lid heat the olive oil over a medium heat. Add the onion and red pepper and cook until softened, around 6 mins, stirring occasionally. Add the garlic oil (or garlic cloves and extra olive oil), jalapeño slices and taco seasoning and cook for a further minute. Add the tomato paste and cook for around a minute. Add the pinto and black beans and cook for a further 2 mins. Add the tomatoes and broth and increase the heat to medium-high and bring to the boil. Add a generous pinch of sea salt. Reduce to medium-low. Cover and simmer for around 20 mins, stirring occasionally.

Add the frozen sweetcorn, lime juice and coriander. Cover and simmer for a further 10 minutes. Serve with the rest of the coriander and your choice of toppings.

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