Tex Mex flavoured Beef Soup
with red kidney beans, corn, tomato, sour cream and tortilla chips
Ingredients
- Ground Beef
- Corn Tortilla(s)
- Red Kidney Beans
- Cilantro
- Sour Cream
- Chicken Broth Cube(s)
- Tex-Mex Mix
- Garlic Clove(s)
- Tomato(es)
- Corn Kernels
Necessary elements
pan, pot
1. Cut the tomatoes into cubes. Chop the garlic and cilantro. Cut the tortillas into strips. Drain and rinse the beans and the corn.
2. 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 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. 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. Serve the soup in a bowl and garnish with the tortillas, sour cream and cilantro. Bon appétit!