Here’s a wonderful, simple soup that I whipped together for a big Sunday lunch with some friends after church. Everything in one pot… I love it!
Before I get into the soup… I want you to look again at the picture above. See anything interesting? Keep looking… towards the left… down… down at the corner…. see it now? The sweet little flowers! One thing I love about photography are the surprises that I find later after I upload the pictures onto my computer and start photoshopping them. Most are great, but there have been a few not so great ones… LOL! I didn’t even noticed the flowers while I was clicking away on the soup and find them a perfect, sweet addiction to the photograph.
Anyway, to the soup…
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.
I always have a special notebook in my kitchen where I write down notes, measurements and recipes. Somedays inspiration overcomes me when I’m making something and want to try something different. When that happens, I always have my notebook open and ready to take notes if the inspiration produces something unforgettably good… like this soup :o)
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)
¡Buen Provecho!
Tangy & Savory Mexican Soup
- 2 quarts chicken or beef stock or combination of water and stock
- 1 cup tomato paste or 3 cups tomato sauce
- 6 garlic cloves, mashed
- 1/2 – 3/4 tsp red chili flakes
- 1 zucchini, chopped
- 3 large carrots, chopped
- 1 large red onion, chopped
- 1 large yellow onion, chopped
- 2 red or green sweet bell peppers
- 1 – 2 lbs ground beef or chicken
- 1/2 – 1 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
- Tortilla chips
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.
What are your favorite ways of making a Mexican soup? Sometime I like to add rice, beans (instead of meat) and/or fresh spicy peppers if I have them in hand. Like I said… Mexican soup can be made in a variety of ways.
Please remember to pray for my sweet friends from One Roof Africa… thank you and enjoy your new week!
Yes, I did notice the little flower at the corner there to. You must be very happy about it! Btw, the soup looks gorgeous not just in colour but also flavour. Cheers.
That looks marvelous! I love the avocado topper, we have a whole bin full of avocados right now!
This looks delicious! yummy… 🙂
That soup looks incredible! & the photography is stunning! The colors just pop off the screen! Def making this one ; )
I love this soup! And I would definitely use a full cup of lime juice! Yummy.
Alisa – Thank you! We HEART avocados and eat them every week.
Miss Rachel – Thank you!
My Little Space – Thank you! Glad you noticed :o)
Stacy – Yes, the lime is delicious in this! Thank you!
Paula – Thank you so much! Let me know when you do make this soup.
This one sounds so delicious. Marillyn you do such a terrific presentation with all your postings.
I am passing on to you 2 blog awards, you can pick them up here http://seedsofnutrition.com/?p=4018 at my blog.
Keep up the lovely blogging.
Pamela
Pamela – Thank you so much!!! Will hop over to your blog right now :o)
I would like to have a bowl of these. I never really had a Mexican soup. I can’t remember when. I should try this when avocados are in season. I think it’s not the same without avocados. I” continue praying for the family.
I cooked mexican soup but never for myself :o) Yours looks beautifully delicious with all those vibrant colors and ingredients. J’ai faim!
I have never really been too keen on Mexican food but this soup looks very appealing to me. And to add avocado? Im curious.
This sounds wonderful. I love playing around with Mexican-inspired flavors. One of my most recent creations was a tomatillo turkey chili – similar flavor profile to what you have here. Yum!
Divina – Thank you so much for your prayers. They contacted us and are doing better. Will be heading home on Dec. 4th… they have a long trip home.
You must try the Mexican soup! I think you’ll like it :o)
citronetvanille – Thank you!!
Tasty – I did see your tomatillo turkey chili and it looks delicious! Thank you!
penny – oooh, you must give this a try. Add in avocados gives the soup a sweet creamy touch. LOVE it!
I have to try this delicious soup as well! sadly I cannot eat avocados due to a food allergy 🙁
Mmm…I love mexican soups like this and whole-heartedly agree that lime juice is always the best addition to brighten the flavors. Great recipe!
All I can say is…YUM! Once upon a time I had recipe for what I thought was the best Mexican Chicken Soup in the world. It got lost during a move. Now this is EVEN better and a lot easier!!!
All I can say is Thanks & YUM!!! My husband and I love this!!!