Tangy & Savory Mexican Soup

Name: Tangy & Savory Mexican Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 8
Cuisine: Mexican
Ingredients: 1 piece Avocado (1 Medium Ripe Avocado); 2 pieces Carrot (2 carrots); 0 pieces Coriander (Chopped cilantro); 6 pieces Garlic (6 garlic cloves, mashed); 2 lb Lean Minced Beef (2 pounds ground beef or chicken); ½ cup Lime (1/2 cup lime juice (depends on how much tang you want)); 0 pieces Fresh oregano (Fresh or dried oregano, rosemary & thyme); 2 pieces Bell Pepper (2 red or green sweet bell peppers); ½ tsp Red Pepper Flakes (1/2 teaspoon – ¾ red chili flakes); 1 piece Red Onion (1 large red onion, chopped); 0 pieces Salt and Pepper (Sea salt & pepper); 0 pieces Sour Cream (Sour cream); 1 cup Tomato Concentrate (1 cup tomato paste or 3 cups tomato sauce); 0 pieces Salted Nacho Chips (Tortilla chips); 2 quart Bottled Drinking Water (2 quarts chicken or beef stock or combination of water and); 1 piece Yellow Onion (1 large yellow onion, chopped); 3 pieces Zucchini (3-4 zucchini, washed); 0 pieces Fish Sauce (Cortido)

60 minMexican

Servings8

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Gluten Free

Ingredients

For 8 servings

Avocado1 piece · 1 Medium Ripe Avocado
Carrot2 pieces · 2 carrots
Coriander0 pieces · Chopped cilantro
Garlic6 pieces · 6 garlic cloves, mashed
Lean Minced Beef2 lb · 2 pounds ground beef or chicken
Lime½ cup · 1/2 cup lime juice (depends on how much tang you want)
Fresh oregano0 pieces · Fresh or dried oregano, rosemary & thyme
Bell Pepper2 pieces · 2 red or green sweet bell peppers
Red Pepper Flakes½ tsp · 1/2 teaspoon – ¾ red chili flakes
Red Onion1 piece · 1 large red onion, chopped
Salt and Pepper0 pieces · Sea salt & pepper
Sour Cream0 pieces · Sour cream
Tomato Concentrate1 cup · 1 cup tomato paste or 3 cups tomato sauce
Salted Nacho Chips0 pieces · Tortilla chips
Bottled Drinking Water2 quart · 2 quarts chicken or beef stock or combination of water and
Yellow Onion1 piece · 1 large yellow onion, chopped
Zucchini3 pieces · 3-4 zucchini, washed
Fish Sauce0 pieces · Cortido

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Steps

1Lightly 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.
2Add in lime juice and season to taste with oregano, rosemary, thyme, sea salt & pepper.
3Serve with garnishes.