Tex-Mex Meatball Soup
Rating
Frying the tortilla strips is totally optional but ridiculously delicious. If you're short on time, sub in crushed tortilla chips! Don't forget to top with avocado!
Ingredients
- FOR THE MEATBALLS
- 1½ lb. ground beef
- 1 c. shredded Mexican cheese
- 2 tbsp. freshly chopped cilantro, plus more for garnish
- 1 cloves garlic, minced
- 1 jalapeño, finely chopped
- 1 large egg
- 1 tsp. ground cumin
- Kosher salt
- Freshly ground black pepper
- 1 tbsp. vegetable oil
- FOR THE SOUP
- 1 tbsp. extra-virgin olive oil
- 1 medium onion, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- 1 tbsp. chili powder
- 2 tsp. dried oregano
- 2 tsp. ground cumin
- Kosher salt
- Freshly ground black pepper
- 1½ c. fresh or frozen corn
- 1 (28-oz.) can diced fire-roasted tomatoes
- 4 c. low-sodium chicken broth
- 1 bay leaf
- Vegetable oil, for frying
- 4 small corn tortillas, sliced into thin strips
- Juice of 1 lime
Instructions
- Make meatballs: In a medium bowl, combine ground beef, cheese, cilantro, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs.
- In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate.
- Make soup: In a large pot over medium heat, heat olive oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic, chili powder, oregano, and cumin and cook until fragrant, about 1 minute more. Season with salt and pepper.
- Add corn, tomatoes, chicken broth, and bay leaf and bring to a boil. Reduce to a simmer. Add meatballs and let cook until soup has reduced slightly, 15 to 20 minutes.
- While soup is simmering, make crispy tortilla strips: In a large skillet over medium heat, heat a ⅛" layer of vegetable oil. Once shimmering, add tortilla strips and cook, in batches, until golden and crisp, 2 to 3 minutes. Transfer to a paper towel–lined plate and immediately season with salt.
- Remove bay leaf from soup and add lime juice. Ladle soup into bowls and top with tortilla strips, avocado, and cilantro.
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