Tangy Savory Mexican Soup

Tangy & Savory Mexican Soup

Tangy & Savory Mexican Soup

45 minutes

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Details
  • Serving Size:   8
  • Gluten-Free:   True
  • Weight Watchers:   17 Points
Cuisine
  • Mexican
  • lunch
  • soup
  • main course
  • main dish
  • dinner
Comments
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
Instructions

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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