Picadillo Soup
Mexican Picadillo Soup features lean ground meat, healthy veggies, and Mexican herbs and spices in a vibrant, flavorful soup!
Ingredients
- 1 pound ground meat I like bison or pork; see Tips in post
- 1 onion chopped; divided use
- 1 teaspoon garlic minced
- 2 teaspoons ground cumin
- 6 roma tomatoes cut in half (about 1 pound of tomatoes)
- 1 chipotle in adobo or 2 if you like heat
- 1 teaspoon ground annatto (achiote)
- 3 cups beef broth or stock divided use; see Tips in post
- 3 medium potatoes diced
- 2 carrots diced
- 2 teaspoons Mexican oregano
- 1 bell pepper diced
- 1 cup corn kernels fresh off the cob, frozen, or canned
- ½ teaspoon sea salt if using salted broth, taste first!
- several grinds pepper
Instructions
- In a deep soup pot, over medium-high heat, begin browning the meat. NOTE: If you're using very lean meat like ground bison, you'll want to add a drizzle of oil to the pot. When the meat is about half cooked, add half of the onion, the ground cumin, and the garlic.
- To the bowl of a large food processor, add the halved tomatoes, the other halfof the onion, 1 or 2 chipotles, ground annatto (aka achiote), and 1 cup of the broth. Pulse until smooth.
- Add the tomato purée to the pot along with the diced potatoes and carrots, the Mexican oregano and bay leaf. Stir, cover and simmer 10 minutes.
- Add diced bell pepper, corn, remaining broth/stock, salt, and several grinds of pepper. Cover and simmer until potatoes and carrots are tender (about 10 minutes).
- Serve as is or garnish (suggestions in post).
Notes
Macronutrients are based on 1 pound of lean ground bison, and 3 cups of beef broth. You can reduce calories further with ground turkey breast and chicken broth.
Nutrition
Calories: 388kcalCarbohydrates: 37gProtein: 37gFat: 13g
Tried this recipe?Let us know how it was!