Ingredients
1 1/2 lb. ground beef
1 c. shredded Mexican cheese
2 tbsp. freshly chopped cilantro, plus more for garnish
1 cloves garlic, minced
1 jalapeño, finely chopped
1 large egg
1 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 tbsp. vegetable oil
1 tbsp. extra-virgin olive oil
1 medium onion, chopped
1 red bell pepper, chopped
4 cloves garlic, minced
1 tbsp. chili powder
2 tsp. dried oregano
2 tsp. ground cumin
Kosher salt
Freshly ground black pepper
1 1/2 c. fresh or frozen corn
1 (28-oz.) can diced fire-roasted tomatoes
4 c. low-sodium chicken broth
1 bay leaf
Vegetable oil, for frying
4 small corn tortillas, sliced into thin strips
Juice of 1 lime
Preparation
Step 1Make meatballs: In a medium bowl, combine ground beef, cheese, cilantro, garlic, jalapeño, egg, and cumin and season with salt and pepper. Mix until combined, then form into meatballs. Step 2In a large skillet over medium-high heat, heat vegetable oil. Add meatballs in a single layer and sear 2 minutes per side. Transfer to a plate. Step 3Make soup: In a large pot over medium heat, heat olive oil. Add onion and pepper and cook until soft, 5 minutes. Add garlic, chili powder, oregano, and cumin and cook until fragrant, about 1 minute more. Season with salt and pepper. Step 4Add corn, tomatoes, chicken broth, and bay leaf and bring to a boil. Reduce to a simmer. Add meatballs and let cook until soup has reduced slightly, 15 to 20 minutes. Step 5While soup is simmering, make crispy tortilla strips: In a large skillet over medium heat, heat a 1/8" layer of vegetable oil. Once shimmering, add tortilla strips and cook, in batches, until golden and crisp, 2 to 3 minutes. Transfer to a paper towel–lined plate and immediately season with salt.Step 6Remove bay leaf from soup and add lime juice. Ladle soup into bowls and top with tortilla strips, avocado, and cilantro.
Looking for a drink pairing? Try our favorite Blueberry Lemonade Margaritas!
