Tex-Mex Meatball Soup

Tex-Mex Meatball Soup


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!
  • 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
  • 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
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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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