Tangy & Savory Mexican Soup
Tangy & Savory Mexican Soup could be just the gluten free recipe you've been looking for.
- Servings: 8
- Total cooking time:
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.
