561 kcalTangy & Savory Mexican Soup
40 min serves 8
26gprotein39gcarbs35gfat
Ingredients
- •1 avocado
- •2 carrots
- •cilantro
- •6 garlic cloves
- •2 pounds ground beef
- •½ cup lime juice
- •oregano
- •2 bell peppers
- •½ teaspoon chili flakes
- •2 large onion
- •sea salt & pepper
- •cream
- •1 cup tomato paste
- •1 tortilla chips
- •2 quarts combination of water
- •3 zucchini
- •2 cortido
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Method
From foodista.com — read the original
- Lightly brown beef or chicken, make sure there is still some pink. If you brown it too much it will taste "dry" in the soup. Bring stock to a boil with tomato paste/sauce.
- Stir in meat, garlic, chili flakes, zucchini, carrots, onions & bell peppers. Simmer for about 15-30 minutes or till veggies are tender, but still slightly crunchy.
- Add in lime juice and season to taste with oregano, rosemary, thyme, sea salt & pepper.
- Serve with garnishes.
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Recipe and photo via Spoonacular · original recipe at foodista.com