Tangy & Savory Mexican Soup
Tangy & Savory Mexican Soup is a Mexican recipe that serves 8. One portion of this dish contains around 26g of protein, 36g of fat, and a total of 566 calories. For $2.22 per serving, this recipe covers 31% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Autumn. This recipe from Foodista has 8 fans. A mixture of red chili flakes, garlic cloves, ground beef, and a handful of other ingredients are all it takes to make this recipe so delicious. Not a lot of people really liked this soup. From preparation to the plate, this recipe takes roughly 45 minutes. It is a good option if you're following a gluten free diet. Overall, this recipe earns a tremendous spoonacular score of 81%. Tangy Asparagus Soup, Tangy Bean Soup, and Tangy Potato Soup are very similar to this recipe.
Servings: 8
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
Equipment:
Cooking instruction summary:
- 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.
Step by step:
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.
Nutrition Information:
covered percent of daily need
