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.

Ingredients

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
Garnishes
Sliced avocado
Chopped cilantro
Cortido
Sour cream

Preparation

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

 



About

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)

Yield:

8.0

Added:

Wednesday, December 2, 2009 - 9:23pm

Creator:

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