MEXICAN BEEF CHILLI SOUP
Prep 5 mins | Cook 30 mins | Serves 4 500g beef mince 435g jar black bean and chipotle salsa 1 litre beef stock 500g frozen mixed vegetables 400g can four-bean mix, rinsed, drained 1. In a large oiled saucepan, saute mince on high 4-5 mins, breaking up lumps with a spoon, until well browned. 2. Add chipotle salsa, cook 1 min. Pour in beef stock, bring to boil. 3. Reduce heat to low. Simmer 10 mins. Stir in vegetables and beans. Simmer 2 mins. 4. Serve accompanied with coriander leaves and sour cream, if liked.