Frying the tortilla strips is totally optional, but ridiculously delicious. If you're short on time, sub in crushed tortilla chips!
Author: Delish/Photo credits to delish.com
Recipe type: Main
Ingredients
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
4 small corn tortillas, sliced into thin strips
Vegetable oil, for frying
Juice of 1 lime
Instructions
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.
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, 2-3 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.
Recipe by 5* trending recipes with videos at https://food.theffeed.com/2019/02/24/tex-mex-meatball-soup/