Mexican Meatball and Bean Chowder
This is a great soup to have as a meal, it’s filling, satisfying and ultimately delicious. I came up with this soup when I felt like nachos. I had all the ingredients for nachos, except for the nachos. I decided I would make meatballs out of the mince and make a tomato bean chowder with the rest of the ingredients: can of toms, kidney beans, chilli, coriander and mixed peppers.
I then popped the meatballs into the bean chowder. To finish I topped the soup with sour cream and grated cheddar. All that is missing is the guacamole, perhaps serve it on a slice of crunchy bread and dip it into the soup every now and then.
If I had nachos I would also have crumbled some over the soup, but yet again if I had nachos I would’ve had nachos and not this tasty soup.
Mexican Meatball and Bean Chowder:
1 tablespoon of olive oil
1 tablespoon of butter
1 onion, finely chopped
2-3 cloves of garlic, crushed
1 teaspoon of dried origanum
2 tablespoon of tomato paste
salt and pepper, to taste
1 red chilli, seeds removed and finely chopped
2 teaspoons of ground cumin
2 teaspoons of ground coriander
1 teaspoon of ground fennel seeds
2 tins of chopped tomatoes
½ teaspoon of sugar
3 cups of chicken stock
1 red pepper, chopped
1 yellow pepper, chopped
1 tin of kidney beans
1 cup of frozen corn
A handful of coriander, chopped
sour cream, to serve
For the meatballs:
200g of lean beef mince meat
50grams of white bread, moistened with 2 tablespoons of milk
1 clove of garlic, crushed
1 teaspoon of cumin
1 teaspoon of paprika
1 tablespoon of tomato paste.
salt and pepper
2 tablespoons of canola oil
Combine the mince, bread, spices and some salt and pepper in a food
processor and bled till all the ingredients are incorporated. Roll the
mince into walnut-sized balls. Set in the fridge for 30 minutes.
Begin the soup:
Heat the butter and olive oil in a large saucepan and add the onion
and cook over a medium heat till the onions are soft. Add salt and
pepper to taste. Add the origanum, garlic, cumin, ground coriander,
chilli and tomato paste. Cook for 2 minutes, then add the chopped
tomatoes, sugar, stock and the red and yellow peppers. Check seasoning
and add salt and pepper if needed. Cook covered for 40 minutes.
While the soup is simmering, remove the meatballs from the fridge and
heat the canola oil in a large pan. Add the meatballs and fry till
meatballs are browned lightly. Remove the meatballs and place onto
kitchen paper to absorb the excess oil.
To the soup, add the tinned beans, frozen corn and meatballs and cook
for 5-7 minutes with the lid off. Remove from heat, and add the
Serve topped with a dollop of sour cream, grated cheddar and chopped spring onion – if you’re feeling adventurous crumble over a few Nacho chips.