Nachos or Soup?

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

chopped coriander.


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.










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