To serve: Homemade tortilla chips Coconut Yoghurt (optional) Chopped coriander (optional) Finely diced red onion Lime wedges
Heat the olive oil in a large frypan over medium-high heat. Add beef and onions and cook 2 to 3 minutes, until the ground beef is browned but not completely cooked and the onions are starting to look soft around the edges.
Combine the browned mince, onions and the remaining soup ingredients in a slow cooker or large casserole pot and stir. Cover and cook on low for 6 to 7 hours.
Serve topped with homemade tortilla chips, coconut yogurt, coriander, red onion and lime wedges.
Tip: This soup will keep refrigerated for 1 week or frozen for up to 3 months.
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