Mexican Beef, Lime & Tortilla Soup
Mexican Beef, Lime & Tortilla Soup

Hello everybody, hope you’re having an incredible day today. Today, we’re going to prepare a distinctive dish, mexican beef, lime & tortilla soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This will be really delicious.

Mexican Beef, Lime & Tortilla Soup is one of the most popular of recent trending foods on earth. It is enjoyed by millions every day. It is simple, it is fast, it tastes yummy. Mexican Beef, Lime & Tortilla Soup is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this particular recipe, we must prepare a few components. You can have mexican beef, lime & tortilla soup using 17 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Mexican Beef, Lime & Tortilla Soup:
  1. Take 1 Olive oil for cooking
  2. Prepare 1 large onion, diced
  3. Take 2 clove garlic, crushed-peeled-chopped
  4. Make ready 1 medium green capsicum, diced
  5. Prepare 500 grams Ground beef
  6. Get 2 tsp Ground cumin
  7. Make ready 1 tsp Ground coriander
  8. Take 1 tsp Cayenne pepper
  9. Get 1/2 tsp Dried oregano
  10. Get 3 medium tomatoes, diced
  11. Take 6 Soft corn tortillas
  12. Prepare 1 Litre chicken stock
  13. Make ready 1 Juice of 2 lime
  14. Get 1/4 cup Fresh chopped coriander
  15. Prepare 1 Sea salt flakes- good pinch
  16. Prepare 1 Cracked black pepper to taste
  17. Get 1 Sprinkle of turmeric
Instructions to make Mexican Beef, Lime & Tortilla Soup:
  1. Heat oil in a large pot and cook onion and garlic until onion is soft and browning.
  2. Add Capsicum and mince, cook for another 5 minutes (stirring occasionaly) until beef is slightly browned.
  3. Add spices and cook for another minute, stirring all the while. Add dried oregano, tomato and stock- bring to the boil then reduce heat and simmer for 10 minutes.
  4. While the soup simmers, chop 4 of the tortillas into pieces about 2.5cm squared, then stir into the soup along with lime or lemon juice and a good pinch of sea salt. Simmer for a further 5mins- then stir in fresh chopped coriander.
  5. For a nice garnish I sliced up a couple of the tortillas into 5mm strips, sprayed with olive oil, sprinkled with some tumeric and baked on high heat for around 10 mins- turning once. I removed from the oven and layed them on paper towel to let crispy up.
  6. Spoon into bowls with crispy turmeric tortilla chips in the centre. Very nice!

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