Tangy & Savory Mexican Soup

Foodista Cookbook Entry

Category: Soups & Salads | Blog URL: http://just-making-noise.blogspot.com/2009/11/soup-specialty-of-day-tangy-savory.html

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


2 quarts chicken or beef stock or combination of water and
1/2 teaspoon – ¾ red chili flakes
1 zucchini, chopped
3 large carrots, chopped
1 large red onion, chopped
1 large yellow onion, chopped
1/2 cup lime juice (depends on how much tang you want)
Fresh or dried oregano, rosemary & thyme
Sea salt & pepper
Sliced avocado
Chopped cilantro
Sour cream


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.


Really, nothing can go wrong with Mexican soup and it can be made in a variety of ways. Each time I make it... it is always a little bit different, but always consistently savory. This time I had to share this style of Mexican soup because it has reached "perfection"... in my opinion. This recipe is just as much for you as it is for me because I actually want to make this soup again... in the exact same way.

What made it perfect? The lime juice is what made it perfect... giving the soup a wonderful piquant flavor that married well with the tomato & spices. I gave the option of 1/2 cup to 1 cup because I know some would like it tangier than others... I personally loved it right in the middle. Well, maybe more towards the full cup :o)




Wednesday, December 2, 2009 - 9:23pm


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