Soup Specialty of the Day: Tangy & Savory Mexican Soup

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!