Recipe of Any-night-of-the-week Mexican Beef, Lime & Tortilla Soup

Hello everybody, it is Brad, welcome to my recipe page. Today, we're going to prepare a special dish, Step-by-Step Guide to Prepare Favorite Mexican Beef, Lime & Tortilla Soup. It is one of my favorites. For mine, I will make it a little bit unique. This will be really delicious.

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Many things affect the quality of taste from Mexican Beef, Lime & Tortilla Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Mexican Beef, Lime & Tortilla Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Mexican Beef, Lime & Tortilla Soup is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Mexican Beef, Lime & Tortilla Soup estimated approx 30 mins.

To begin with this particular recipe, we have to prepare a few ingredients. You can cook Mexican Beef, Lime & Tortilla Soup using 17 ingredients and 6 steps. Here is how you cook it.

Found this in 'Marvellous Mince' book by Simon & Alison Holst. This is my spin. Not a bad soup- might throw some chopped chilli next time for some added kick- enjoy!

Ingredients and spices that need to be Get to make Mexican Beef, Lime & Tortilla Soup:

1. 1 Olive oil for cooking
2. 1 large onion, diced
3. 2 clove garlic, crushed-peeled-chopped
4. 1 medium green capsicum, diced
5. 500 grams Ground beef
6. 2 tsp Ground cumin
7. 1 tsp Ground coriander
8. 1 tsp Cayenne pepper
9. 1/2 tsp Dried oregano
10. 3 medium tomatoes, diced
11. 6 Soft corn tortillas
12. 1 Litre chicken stock
13. 1 Juice of 2 lime
14. 1/4 cup Fresh chopped coriander
15. 1 Sea salt flakes- good pinch
16. 1 Cracked black pepper to taste
17. 1 Sprinkle of turmeric

Instructions to make 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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