Tex Mex flavoured Beef Soup
with red kidney beans, corn, tomato, sour cream and tortilla chips
Informations supplémentaires
30 min.
|
595 kcal
|
easy
|
|
Printable version
1. Setup
Cut the tomatoes into cubes. Chop the garlic and cilantro. Cut the tortillas into strips. Drain and rinse the beans and the corn.
2. Cook the beef
Heat a drizzle of oil in a large pot over medium-high heat. Cook the beef and the spices for 4-5 minutes. Add salt and pepper.
3. Add the ingredients
Add the tomatoes and the garlic and cook 2-3 minutes. Add the beans, corn, broth cube and 3 2P | 4 3P cups of water. Bring to a boil. Reduce the heat to medium and simmer for 10-12 minutes.
4. Fry the tortillas
Heat a generous drizzle of oil in a pan over medium-high heat. Fry the tortilla strips 2-3 minutes until golden brown. Place on a paper towel.
5. Plate your dish
Serve the soup in a bowl and garnish with the tortillas, sour cream and cilantro. Otherwise, place everything on the table and let everyone garnish their soup. Bon appétit!
280gGround Beef
2unitCorn Tortilla(s)
1unitRed Kidney Beans
0.5unitCilantro
2unitSour Cream
1unitChicken Broth Cube(s)
6gTex-Mex Mix
1unitGarlic Clove(s)
2unitTomato(es)
0.5unitCorn Kernels
What you need
pan, pot
595 kcal
Amount
% daily value
Amount
% daily value
carbohydrate
46g
15%
fat
28g
43%
cholesterol
91mg
30%
fiber
5g
20%
protein
41g
saturated
11g
55%
sodium
480mg
20%
sugar
8g
trans
1g