Tangy & Savory Mexican Soup Recipe - Quick, Healthy & Ready in 45 Minutes

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:

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.