This soup is a massive cracker. Delicious, warming and fullfilling. It is a real life saver on a gloomy rainy day, but at the same time it is just perfect for a high-summer fiesta. With its bold flavours and aromas it takes you straight to sunny and hot Mexico. And since it is soooo easy to make you really don't have much choice- you just have to cook it!
Makes 4-6 servings
Prepare the veggies accordingly to the above instructions.
In a big, heavy pot heat one tablespoon of olive oil. Add potatoes and onion. Fry a few minutes until the onion caramelises. You can add a bit of stock if the potatoes stick to the bottom of a pot, too much.
Add tomato paste and fry for a minute.
Pour the stock over the potatoes and onion and add the rest of the veggies: bell peppers, corn, kidney beans, jalapeno.
Add spices (you can fry them first on a dry pan, until fragrant)
1 tsp sweet paprika
1/2 tsp smoked paprika
1 i 1/2 tsp ground cumin
1/2 łyżeczki ground corriander
1/2 łyżeczki sugar
pinch of cinnamon,
salt and pepper to taste
Mix the spices throughout the soup, reduce the heat to the minimum, cover and simmer for about 15 minutes.
In the meantime, prepare the meatballs. To the ground beef add egg, chopped fresh corriander and the rest of spices:
1 tsp ground cumin
1 tsp ground corriander
1 tsp sweet paprika
1/2 tsp spicy paprika
salt, pepper to taste
Mix everything precisely and form meatballs of a walnut size (you shoulg get about 23-25 meatballs)
Heat the big pan and put a little oil on it. Shortly sear the meatballs from all size just until golden.
Carefully put the meatballs into a soup, mix gently and cook everything for the next 15 -20 minutes until the meatballs are cooked through and potatoes are soft.
Pour the soup into a serving bowls. Put the shredded cheddar cheese on top and garnish with tortilla chips and fresh corriander leaves.
This soup can be easily made in advance as tastes the best after reheating or the next day, after preparation.
Additionaly you can garnish it with a dollop of cold, sour cream.