Tangy & Savory Mexican Soup
Tangy & Savory Mexican Soup could be just the gluten free recipe you've been looking for. One portion of this dish contains approximately 26g of protein, 35g of fat, and a total of 561 calories. This recipe serves 8 and costs $2.22 per serving. Not a lot of people made this recipe, and 8 would say it hit the spot. If you have cream, bell peppers, onion, and a few other ingredients on hand, you can make it. It is brought to you by Foodista. Autumn will be even more special with this recipe. This recipe is typical of Mexican cuisine. It works best as a main course, and is done in about 45 minute
Instructions
- 1
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.
- 2
Add in lime juice and season to taste with oregano, rosemary, thyme, sea salt & pepper.
- 3
Serve with garnishes.
Recipe from foodista.com
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Ingredients (17)
- •1 Medium Ripe Avocado
- •2 carrots
- •Chopped cilantro
- •6 garlic cloves, mashed
- •2 pounds ground beef or chicken
- •1/2 cup lime juice (depends on how much tang you want)
- •Fresh or dried oregano, rosemary & thyme
- •2 red or green sweet bell peppers
- •1/2 teaspoon – ¾ red chili flakes
- •1 large red onion, chopped
- •Sea salt & pepper
- •Sour cream
- •1 cup tomato paste or 3 cups tomato sauce
- •Tortilla chips
- •2 quarts chicken or beef stock or combination of water and
- •3-4 zucchini, washed
- •Cortido