Beef Enchilada Soup

Heat the olive oil in a large pot over medium heat. Add the onion and red bell pepper, and sauté for 4-5 minutes until softened.
1 tablespoon olive oil
1 medium onion
1 medium red bell pepper
Add the ground beef to the pot, breaking it up with a spoon, and cook until browned and no longer pink.
1 ½ lb ground beef
Stir in the garlic and oregano and continue to cook for a further minute until fragrant.
4 garlic cloves
1 teaspoon oregano
Stir in the black beans, sweetcorn, diced tomatoes, red enchilada sauce, and beef broth. Mix well to combine.
1 can (14 oz / 400g) black beans
1 can (7 oz / 200g) sweetcorn
1 can (14 oz / 400g) diced tomatoes
1 can (14 oz / 400g) red enchilada sauce
6 cups beef broth
Bring the soup to a boil, then reduce the heat and let it simmer gently for 10 minutes, stirring occasionally.
Taste the soup and season with salt and freshly ground black pepper as needed.
Salt and freshly ground black pepper to taste
Stir in the fresh cilantro, then ladle the soup into bowls and garnish with extra fresh cilantro and shredded cheddar.
A handful fresh cilantro
1 cup shredded cheddar