Mexican · lunch

Tangy & Savory Mexican Soup

Name: Tangy & Savory Mexican Soup
Cook time: 45 min
Total time: 45 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 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; 1 large yellow onion, chopped; 3-4 zucchini, washed; Cortido; Cortido

“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 minutes. All things considered, we decided this recipe deserves a spoonacular score of 82%. This score is tremendous. Similar recipes are Tangy Potato Soup, Tangy Bean Soup, and Tangy Asparagus Soup.”

total: 45 min
effort: Easy
serves: 8
ratings: New

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Ingredients

Serves 8

AvocadoMedium Ripe1
Carrots2
Cilantro8 servings
Garlic clovesmashed6
Ground beef2 lb
Lime juicedepends on how much tang you want½ cup
Oreganorosemary & thyme8 servings
Bell peppers2
Chili flakes½ tsp
Onionlarge, chopped1 large
Sea salt & pepper8 servings
Cream8 servings
Tomato paste1 cup
Tortilla chips8 servings
Combination of water2 quart
Onionlarge, chopped1 large
Zucchiniwashed3
Cortido8 servings
Cortido8 servings

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

3 steps · 45 min

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.